No waste necessary: There are a few great ways to utilize broccoli stems in your cooking instead of throwing them away. Utilizing the “throwaway” pieces of your vegetables means you’ll have less compost to deal with, as well as unique flavors to play with. The best way, especially on a cold night? Make soup, of course.
Curry works wonderfully well with broccoli – the Eastern spice adds a extra warmth, and a little something special to a wholesome 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 your 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
- 2t cayenne
- TT salt
- 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.
For another soup recipe to warm you up as the weather cools, read this next: Recipe: Beer cheese soup with spiced popcorn, bacon, and more beer