Broccoli Stem & Parmesan Soup

Although broccoli stem can be a bit fibourous, its perfect for this blended soup recipe. Plus it has the exact same great taste and nutrients as the floret part! 

  • 2 tbsp butter or vegetable oill
  • 1 medium onion, chopped
  • 2 large garlic cloves, chopped
  • Stems of 2 broccoli (or use the whole thing, if you don't have any other plans for the tops yet!)
  • 1 large potato, peeled and chopped
  • 6 cups chicken or vegetable stock
  • ¼ teaspoons ground nutmeg
  • ½ cup (50 g) grated Parmesan cheese, plus more for garnish
  • Satlt & Pepper to taste
  1. In a large pot over medium heat, melt the butter or warm the oil. Add the onion and garlic and sauté, covered, until tender and translucent, about 6 minutes.
  2. Add the broccoli, potato, stock, nutmeg and S&P. Bring to a boil over high heat and then lower to a simmer. Cook partially covered until potatoes and broccoli stalks are tender, about 20 minutes.
  3. (TOP TIP. If you want your soup to have a nice green colour when you've finished, then cook your broccoli tops seperately. Boil them rapidly for around 1 minute, and then immerse in ice cold water to blanch them. This will make them stay nice and green! Then add it to your soup mix just before you blend)
  4. Add the parmesan, and then puree the soup with an immersion blender or in batches in a blender. Make sure you taste for seasoning. Add parmesan on top for garnish (and lets face it, we all love extra cheese!)