Broccoli stem soup is not only absolutely delicious, it’s also a very healthy soup that happens to be chocked full of nutrients your body needs. The best thing is you can make a larger recipe, or double what this recipe calls for and freeze the remainder.
Broccoli and cauliflower stalks deserve a place on the menu just as much as the florets of cabbage varieties. To make the same culinary use of this precious part of the vegetable, you can prepare it in a versatile way, avoiding food waste. The cabbage stalk contains many nutrients broccoli and cauliflower are both members of the vegetable cabbage family (original form Brassica oleracea var). Their stalks, like the florets, are therefore a valuable source of the same vitamins and minerals. A broccoli or cauliflower drink supplies the body mainly with calcium, phosphorus, potassium, iron, vitamins A, C and E and the provitamin beta-carotene. During pregnancy, it supplements the vitamin balance with B9 (folic acid), which is important for the healthy development of the embryo. And the high content of vitamin B5 supports the regeneration of the skin. Preparing broccoli and cauliflower (stalk) Both broccoli and cauliflower cook very quickly and do not need to be cooked for a long time. It is best to just steam them to retain as many nutrients as possible. For this it is not necessary to cut them, but they can be cooked whole. Before doing so, the stalk should be cleaned of woody parts and then scored crosswise so that it cooks at the same time as the florets. The leaves can also be cooked.
Recipes for broccoli and cauliflower stalks If only the florets are needed for a dish, the stalk and stems can also be processed separately. They are particularly suitable for the preparation of soups, gratins or purees. As a side dish, they can also be blanched like asparagus or enjoyed with other cooked regional vegetables such as carrots and peas. Creamy broccoli soups and purees Creamy soups made with broccoli or cauliflower are classic dishes to make complete use of the cabbage varieties. Boiled potato can also be added for creaminess. To do this, cook the stalk in salted water or vegetable broth and then puree (along with the cooked potato) in the cooking liquid with a hand blender. Season the soup with salt, pepper and season to taste, for example with cumin and/or curry powder. If you like, add a dollop of whipped cream or a vegetable cream alternative to make the soup even creamier. Toasted bread goes well with it.
A delicious puree can also be prepared very easily from cabbage stalks. To do this, simply add some milk or a vegetable milk alternative to the cooked stalk and mash everything with a potato masher. Season the puree with salt, pepper and a little finely grated nutmeg (or a pinch of nutmeg powder). Broccoli and cauliflower stalks can also be used together for the puree. It can even be expanded to include other cooked vegetables and potatoes. Tip: A broccoli or cauliflower stalk can be used with other leftover vegetables to make a delicious vegetable tortilla. Asian soup as an energy booster Because the ingredients in this soup are finely chopped and cooked only briefly, many nutrients are retained. With ginger and chili pepper, this healthy and light soup is a real energy booster. It can be prepared in just a few steps.
Check out the video below and the recipe is also written out below for you to easily print.
What You Need:
You will need: 1 stalk of broccoli and/or cauliflower 2 carrots 1-2 cloves garlic, finely sliced 5-7 cm piece of ginger, peeled and cut into fine strips or slices 1 red chili pepper, cut into rings (If you don’t like it so spicy, remove the seeds beforehand. ) 2 lime slices 100 ml soy sauce or a spicy alternative 1 pinch of sugar optional additional soup ingredients such as chopped peanuts, noodles, mushrooms or tofu
This is how quickly you prepare the broccoli or cauliflower soup: cut the stalk of broccoli and/or cauliflower and carrots into wafer-thin slices (peel broccoli stalk beforehand). Add to boiling water, soy sauce, sugar and garlic. Simmer for three minutes. Meanwhile, place ginger, chili, lime slices and other soup ingredients in a bowl, if desired. Pour broth and cabbage slices into the bowl. Your healthy soup with stalks of broccoli and cauliflower is ready!
Tip: You can also make a great carpaccio from a broccoli stalk. Cut it into thin slices with a peeler, add some extra virgin olive oil with garlic overnight and sprinkle freshly ground pepper on top in the morning.
Broccoli and Cauliflower Salad You can absorb the most vitamins by eating broccoli and cauliflower raw. However, only the cauliflower stalk is easily digestible in its natural state. In contrast, eating the broccoli stalk can cause bloating and stomach cramps in sensitive stomachs. In principle, however, all parts of the broccoli can be eaten raw – it is best to try a small amount to see how well you tolerate the raw cabbage. For the raw vegetable salad with broccoli and cauliflower you only need to rinse the cabbage and chop it with a kitchen grater. It goes well with bell peppers, carrots, apples, pumpkin or sunflower seeds and a honey mustard dressing. Chopped parsley as a garnish completes the salad. The raw vegetable salad makes a great meal prep for office lunches or picnics, and can be easily transported in a screw-top jar. It stays crisp and fresh for two days when stored in the refrigerator.
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