No waste necessary: There are a few great ways to utilize broccoli stems in your cooking instead of throwing them away. The best way, especially on a cold winter night? Make soup, of course.
Curry works wonderfully well with broccoli – the Eastern spice adding a little extra warmth; that special something to a Midwestern classic. This recipe has just the right amount of heat, and still maintains a rich creamy tartness from the yogurt, and a warm heartiness that will satisfy any Minnesota appetite.
Curried Broccoli Soup, yield: 2 quarts
2ea large russet potato, peeled and chopped
6c broccoli stems, roughly chopped
1ea yellow onions, chopped
5 cloves garlic, peeled and smashed
2T fresh ginger, peeled and chopped fine
4c vegetable stock, home made or low sodium
4c yogurt, high fat/Greek
3T apple cider vinegar
4T curry powder
3T turmeric powder
- Place the potatoes, onion, broccoli, garlic, ginger, cider vinegar, turmeric, curry powder, and vegetable stock in a large pot. Bring to a boil. Once boiling, reduce heat. Cover and simmer for 30-45 minutes or until beyond tender. Make sure to cook the shit out of the veggies here. They should have zero resistance when pressed into. This will ensure a smooth finish product.
- Remove from the heat and stir in yogurt.
- In a blender, puree mixture in batches until smooth. Strain through a fine mesh sieve. This will remove any fibers that didn’t blend and give you velvety texture.
- Season with salt and cayenne.
- Top with popcorn, chili oil and/or bacon if desired.
- Last, most importantly, enjoy.