Broccoli Stem Soup


I believe soup is made in the toppings. Whether it's a dollop of crème fraîche or a handful of roasted nuts, adding something extra to a comforting bowl of soup can make it into a delicious rounded meal. Perfect for lunch. Perfect for dinner. Perfect for breakfast...? (Okay I'm still working on that one). 

I'm all about the toppings in this recipe. Mini-crunchy-spicy-lemony-roasted broccoli bites with some toasted pine nuts? Yes, please. Plus, not having any florets in the soup means you get a much smoother consistency because there aren't tiny broccoli kernels floating around refusing to be blended. AND you don't throw anything away. Every last bit of broccoli gets munched. Great if you're me, terrible if you're my broccoli hating brother. 

This is a pretty simple soup recipe that you can play around with depending on what's in your fridge. Got some carrots? Throw 'em in. My roommate also made a version of this with a head of cauliflower instead of broccoli and it turned out great. 


Preheat the oven to 450F. Cut the stems off the broccoli and set aside. Chop the florets into bite-sized pieces. On a baking tray mix the florets with juice from 1/2 the lemon, a good drizzle of olive oil, chili flakes, salt & pepper. Roast in the oven until crispy, turning half way through (approx. 20 mins total time, but watch them, you want to take them out just before they start to burn).

Dice the onion and garlic and sauté in olive oil on a medium heat. Roughly chop broccoli stems and potato, add these to the pan and season generously with salt & pepper. Sauté briefly then add the vegetable stock (adding more if you prefer a thinner soup). Bring to a boil, then simmer until broccoli stems and potato are tender. 

Remove from the heat and blend until smooth. Add the other 1/2 of the lemon juice and adjust seasoning to taste. In a small pan, gently toast the pine nuts. To serve, ladle soup into bowls and top with crispy broccoli and toasted pine nuts. 


2 heads of broccoli

1 potato 

1 onion 

2 cloves of garlic

3 cups vegetable stock 

1 lemon

pinch of chili flakes

handful of pine nuts

olive oil

salt & pepper