AKA what do I do with the stalks of my broccoli?
A warm hug of nutritional goodness!
This is a great way to utilise the goodness of fresh vegetable parts that you don’t know what to do with- the stalks of the broccoli, cauliflower and kale, giving you great nutritional value of micronutrients and fibre. AND its super easy to make! Super easy, Super Food!
HOW TO:
Into the pot add your leftover vegetables- beetroot, zucchini, broccoli and cauliflower stems, whatever you have left over. It can even be left over cooked vegetables!
To this add some cauliflower as it adds a creamy texture to the soup, mushrooms if you have them for added B vitamin goodness, pumpkin ( with seeds as they are rich in zinc) and carrots.
Ginger is great as it adds warmth and yang Qi to the mix.
Seasonings can include salt, pepper and even saffron. Use your own seasonings to taste.
Fill pot to 3/4 with water and place on the stove, boil until vegetables are soft (20-30 mins).
When all vegetables are cooked, place vegetables AND COOKING WATER into the blender (the water has nutrients leached out of the vegetables and is important to keep however less water makes the soup creamier). Blend until smooth and creamy.
Garnish with fresh or dried herbs and seeds.
Keep in the fridge for up to 3 days- it can be used as a snack, a meal precursor that helps fill you with low calorie goodness or a meal on its own.
ENJOY!
