Curried broccoli stem soup is a clever way to use up those perplexing broccoli stems, minimizing waste and saving you money! Warm curry spice adds a flavorful kick to the soup, making it both tasty and satisfying. Plus, it’s packed with vitamins and nutrients, making it a healthy choice for any meal!
What To Do With Broccoli Stems
Broccoli stems are the crunchy, thick part of broccoli that we usually throw away, but you can actually use them in cooking! Instead of tossing them, you can peel off the tough outer layer with a vegetable peeler, and then chop them up into small pieces. These stems can be cooked just like the florets and added to stir-fries, soups, or salads for extra flavor and nutrition.
In this recipe we peel and cut the stems into medallions, and then sautee them with onions before adding our spices and broth and blending everything together. Adding curry to broccoli soup enhances its flavor by infusing it with warm and aromatic spices.
The curry adds depth and complexity to the soup, balancing out the natural grassiness of the broccoli with its savory and slightly sweet undertones. It also gives the soup a distinctive and exotic taste, transforming it into a more interesting and flavorful dish.
So, next time you have broccoli, don’t forget about the stems and make this broccoli stalk soup!
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Is Curry Mediterranean Diet Friendly?
Curry itself is not traditionally associated with the Mediterranean diet, as it is more commonly found in South Asian and Indian cuisines. However, the Mediterranean diet emphasizes using healthy herbs and spices to flavor dishes, and curry powder can certainly be incorporated into Mediterranean-inspired recipes!
When using curry powder or paste in Mediterranean cooking, try choosing a curry powder with minimal added salt and sugar to help align it with the principles of the Mediterranean diet, which emphasizes whole, unprocessed foods.
The Health Benefits Of Curried Broccoli Stem Soup
How To Make Broccoli Stem Soup
Make sure to scroll down to the recipe card for the full list of ingredients and instructions.
Start by peeling the broccoli stalks until you reach the meaty interior. You want to make sure you do a good job of this because if you don’t, your soup will have little fibers in it that aren’t very appetizing.
Once peeled, chop them into 1/2-inch medallions. Rough chop the onions as well.
Heat a large Dutch oven or soup pot over medium-high heat. Pour in the olive oil and then add the broccoli stem medallions and chopped onions. Cover and cook for 6 minutes, stirring occasionally to prevent burning.
At the 6-minute mark, toss in two peeled garlic cloves and add a tbsp of water to the pot. Place the lid on again and continue to cook, stirring occasionally to prevent burning, for 6 more minutes.
Add the curry powder, coriander, black pepper, salt, and curry paste (if using), and stir well to incorporate. Allow to cook for 60 seconds before pouring in 3 cups of broth.
Bring the soup to a boil and continue to simmer for 5 minutes until the broccoli is fork-tender.
Remove the pot from the heat and allow it to cool for 15 minutes before carefully pouring it into a blender.
Blend on high for 60 seconds. Test the temperature – if it needs to be hotter to serve, pour the soup back into the soup pot and heat on the stove until the desired temperature is achieved. If the temperature is okay, you can pour it directly into soup bowls. Garnish with sliced green onion, and enjoy!
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Curried Broccoli Stem Soup
Equipment
- Blender
Ingredients
- 6 large broccoli stems
- 2 small onions, peeled
- 1 tbsp extra virgin olive oil
- 2 large garlic cloves, peeled
- 1 tbsp water
- 1 tsp curry powder
- 1/2 tsp coriander
- 1/4 tsp black pepper
- 1/2 tsp table salt
- 1/2 tsp red curry paste (optional but highly recommended)
- 3 cups low sodium chicken broth can use vegetable broth to make it vegan
- 2 tbsp sliced green onion for garnish
Instructions
- Start by peeling the broccoli stalks until you reach the meaty interior. You want to make sure you do a good job of this because if you don't, your soup will have little fibers in it that aren't very appetizing.
- Once peeled, chop them into 1/2-inch medallions. Rough chop the onions as well.
- Heat a large Dutch oven or soup pot over medium-high heat. Pour in the olive oil and then add the broccoli medallions and chopped onions. Cover and cook for 6 minutes, stirring occasionally to prevent burning.
- At the 6-minute mark, toss in the two peeled garlic cloves and add a tbsp of water to the pot. Place the lid on again and continue to cook, stirring occasionally to prevent burning, for 6 more minutes.
- Add the curry powder, coriander, black pepper, salt, and curry paste, and stir well to incorporate. Allow to cook for 60 seconds before pouring in 3 cups of broth.
- Bring the soup to a boil and continue to simmer for 5 minutes until the broccoli is fork-tender.
- Remove the pot from the heat and allow it to cool for 15 minutes before carefully pouring it into a blender.
- Blend on high for 60 seconds. Test the temperature – if it needs to be hotter to serve, pour the soup back into the soup pot and heat on the stove until the desired temperature is achieved. If the temperature is okay, you can pour it directly into soup bowls. Garnish with sliced green onion, and enjoy!
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