Bushra Griffith
Broccoli cheese soup is a tasty and nutritious meal, and the good news is that you can use the stems when making it. In fact, broccoli stems are packed with calcium, iron, and vitamin A, so it's a great way to ensure you're getting all the nutrients. While some recipes call for peeling the stems to avoid tough fibres, others suggest chopping them into small pieces and frying them with other vegetables and herbs. Broccoli stem soup can be made in a variety of ways, including dairy-free options, and it goes well with grilled cheese sandwiches or crusty bread for dipping.
| Characteristics | Values |
|---|---|
| Broccoli stems usage | Broccoli stems can be used when making broccoli cheese soup. |
| Broccoli stem preparation | Broccoli stems can be peeled, chopped, fried, or steamed. |
| Broccoli stem nutritional value | Broccoli stems are rich in calcium, iron, and vitamin A, as well as vitamin C and other nutrients. |
| Broccoli stem taste | Broccoli stems have a sweet and nutty flavor. |
| Broccoli stem texture | Broccoli stems can be tough and fibrous, especially if not peeled or blended properly. |
| Broccoli stem storage | Broccoli stems can be stored in the freezer for later use in soup. |
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What You'll Learn
Broccoli stems are nutritious and tasty
Broccoli stems are often overlooked, but they are just as nutritious and tasty as the florets. In fact, some people even prefer the stems, finding them sweeter and more tender than the florets. Broccoli stems are packed with nutrients, including calcium, iron, and vitamin A, and vitamin C. They are also a good source of fibre.
One of the best ways to enjoy broccoli stems is to use them in soup. They add body and extra broccoli flavour to the soup. Broccoli cheese soup is a popular option, and the stems can be pureed or left in larger pieces for texture. The soup can be made with or without cream, depending on your preference for richness and creaminess.
To prepare the stems for soup, it is recommended to peel off the tough outer layer and then dice the stems into small pieces. They can then be cooked in a variety of ways, such as simmering in broth or water, roasting with other vegetables, or sautéing with garlic and onion.
Using broccoli stems in soup is not only tasty but also reduces waste and provides additional nutrients. It is also a cost-effective option, as buying broccoli heads with long stems is usually less expensive than buying pre-cut florets.
So, the next time you make broccoli cheese soup, be sure to include the stems! They will add flavour, nutrition, and texture to your soup.
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How to prepare broccoli stems for soup
Broccoli stems are packed with calcium, iron, and vitamin A, and are just as tasty as the florets. They can be used to make delicious and creamy broccoli cheese soup. Here is a step-by-step guide on how to prepare broccoli stems for soup:
Step 1: Peel the Stems
Using a vegetable peeler, remove the tough outer layer of the broccoli stems. This step is important as it helps to get rid of the fibrous and woody parts of the stems, ensuring a smooth and creamy soup.
Step 2: Chop the Stems
After peeling, chop the stems into small cubes or pieces. The size of the pieces can vary depending on your preference and the consistency you desire for your soup. Smaller pieces will blend more easily and create a smoother soup.
Step 3: Sauté the Stems (Optional)
In a large pot, heat some olive oil or avocado oil over medium heat. Add the chopped broccoli stems and other ingredients such as onions, garlic, and herbs. Sauté this mixture for a few minutes until the stems are slightly softened and fragrant. This step adds flavour to the soup and is optional based on your preference.
Step 4: Simmer the Stems
Add water, broth, or stock to the pot until it covers the broccoli stems. You can also use chicken or vegetable stock for added flavour. Bring the mixture to a boil and then reduce the heat to a simmer. Allow the stems to cook until they are tender, which usually takes around 15- 20 minutes.
Step 5: Blend the Stems
Once the stems are tender, use an immersion blender or a regular blender to puree the cooked stems and create a smooth soup base. You can add more water or broth at this stage to adjust the consistency to your liking.
Step 6: Season and Serve
Finally, season your soup with salt and pepper to taste. You can also add shredded or grated cheese, such as cheddar or Parmesan, for an extra flavour boost. Serve your broccoli stem soup hot with crusty bread or grilled cheese on the side for dipping!
By following these steps, you can make the most of your broccoli stems and create a delicious and nutritious soup. Enjoy!
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Broccoli stem soup recipes
Broccoli stems are often overlooked, with many people throwing them away. However, they are packed with nutrients and can be used to make delicious and healthy soups. Here are some recipes and tips for making broccoli stem soup:
Dairy-Free Broccoli Stem Soup:
This recipe is simple, requiring only one pot and less than 30 minutes of your time. It results in a light and refreshing soup that can be enjoyed all year round. Start by peeling the stems to avoid tough fibres in your soup. Chop the stems into small pieces and add them to a pot with some olive oil, salt, and any herbs or spices of your choice. You can also add other vegetables, such as onions and garlic, for extra flavour. Cook until the stems are tender, then puree the soup using a blender. Serve it with a dollop of Greek yogurt, or enjoy it on its own.
Broccoli Cheddar Soup:
This recipe is perfect for those who want a creamy and cheesy soup without using milk or cream. It also makes use of broccoli stems that would otherwise be discarded. Start by peeling and chopping the stems into small pieces. In a large pot, melt some butter and add garlic and onions. Saute for a few minutes until softened, then add the stems, water or vegetable broth, a potato, salt, and pepper. Bring to a simmer and cook until the broccoli is soft, about 20 minutes. Puree the soup using a blender, then stir in shredded cheddar cheese. Taste and adjust seasoning if needed. Serve with crusty bread for dunking.
Tips and Variations:
- If you're looking for a thicker soup, you can add a roux by mixing melted butter with flour before adding the other ingredients.
- For a vegan option, replace the butter with a plant-based alternative, and use a vegan cheese.
- To add extra creaminess without using dairy, blend a cooked russet potato into the soup.
- Broccoli stems can also be roasted in the oven with other vegetables and herbs. Simply chop them into bits, toss with oil and herbs, and roast at 425 degrees Fahrenheit for 25-40 minutes, stirring occasionally.
- Broccoli stems can be frozen, so you can save them up over time and make a large batch of soup.
So, the next time you're about to throw away those broccoli stems, consider giving them a chance to shine in a delicious and nutritious soup!
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Broccoli cheese soup toppings
Broccoli cheese soup is a hearty and creamy dish, and there are several toppings that can enhance its flavour and texture. Here are some ideas for toppings to elevate your broccoli cheese soup:
Crispy Bacon Bits
Adding a savoury crunch to the creamy soup, bacon bits are a popular choice. You can crumble crispy bacon over the soup for a salty kick.
Croutons
Croutons are a classic soup topper, adding texture and a toasted flavour. For an extra punch, try garlic croutons or mustard croutons. You can even make your own by toasting bread and sprinkling it with olive oil, truffle oil, or spices like paprika or cayenne pepper.
Cheese
As the soup is already cheese-forward, a little extra cheese can enhance the flavour. Try grated Parmesan or Pecorino, or a sharp Cheddar. For a more pungent flavour profile, add some crumbled blue cheese.
Chives
Chopped chives add a mild onion flavour and a bright, fresh touch to the soup. They can also be used to garnish, providing a pop of colour.
Greek Yogurt or Sour Cream
For a tangy and creamy addition, a dollop of Greek yogurt or sour cream can be stirred into the soup. This topping option can also help dial down the broccoli flavour if it's too intense.
Bread
Crusty bread, biscuits, or cornbread are always welcome companions to soup. You can also dip grilled cheese sandwiches into the soup for an indulgent treat.
Vegetables
For a healthier option, consider adding some extra vegetables to your soup. Finely chopped or julienned carrots add a touch of sweetness and a fun, cheesy look. Leeks are another option, providing a mild onion flavour.
Spices
A pinch of your favourite spices can customise your soup to your taste preferences. Black pepper, red pepper flakes, and paprika are all excellent options to add some heat.
These toppings can be mixed and matched to create a variety of flavour profiles, ensuring that your broccoli cheese soup is never boring!
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Broccoli cheese soup storage
Broccoli cheese soup is a delicious and comforting meal, and it's important to store it properly to preserve its flavour and texture. Here are some detailed instructions for storing your soup:
Storing in the Fridge
Broccoli cheese soup can be stored in an airtight container in the refrigerator. It is recommended to consume the soup within three to four days, although some sources suggest it can last up to five to seven days. This is a great option if you've made a large batch and want to enjoy it over several days.
Reheating
When reheating your soup, you can use either the microwave or the stovetop. It is suggested that reheating in the microwave may help prevent the soup from 'breaking' or separating. However, do what you think is best for your preferences and equipment.
Freezing
Freezing broccoli cheese soup is generally not recommended due to the potential for the soup to separate and become grainy upon thawing. This is especially true if your soup contains dairy products like cream, milk, or half-and-half. However, some people have experimented with freezing the soup in airtight containers or freezer bags for up to three months. If you choose to freeze your soup, it is essential to thaw and reheat it gently to minimise texture changes.
Reducing Waste and Adding Nutrients
Some recipes encourage the use of broccoli stems in the soup, reducing waste and adding extra nutrients and flavour. If you plan to use the stems, it is recommended to peel them first to avoid tough fibres in your soup.
By following these storage instructions, you can ensure that your delicious broccoli cheese soup stays fresh and enjoyable for as long as possible.
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Frequently asked questions
Yes, you can use the stems when making broccoli cheese soup. Broccoli stems are packed with calcium, iron, and vitamin A, and are as delicious as the florets.
To prepare the stems, peel off the tough outer layer and dice the stems into small cubes. You can then fry the stems with onions and garlic in olive oil.
Yes, you can blend the stems to make a thick and creamy soup. However, blending may not completely break down the tough fibers, so you may need to strain the soup to remove any remaining woody pieces.
Broccoli cheese soup goes well with crispy bacon bits, croutons, crackers, and crusty bread for dunking. You can also add extra grated cheese on top.
Using broccoli stems in soup reduces waste and adds extra nutrients. Broccoli stems are also more affordable than pre-cut florets, so using them in soup can help you save money and have more food.
