I love finding other uses for foods that otherwise go to waste. Broccoli stems are a perfect example of something that I used to trash – but now I juice them , roast them , and now I make them into soup! I love cooking soups; they are hearty and satisfying during the colder months, plus they are a great way to use vegetables that are just about to go bad.
1 leek, cleaned and chopped
2 cloves garlic, chopped or grated
1 head broccoli, chopped into chunks (including the stem)
1 tablespoon extra virgin olive oil (plus more for garnish)
1/2 teaspoon of salt (plus more to taste)
1/4 teaspoon black pepper
8 cups water or vegetable stock or chicken stock
1/2 cup cashew cream
chopped parsley for garnish (optional)
In a large pot or dutch oven, heat up the olive oil on medium high heat. Add the leeks, garlic, salt, pepper, and broccoli and saute for 5 minutes until the leeks are translucent. Cover the mixture with the water or stock, bring to a boil, cover, and reduce to a simmer. Let the mixture cook for 30 minutes or until the broccoli is soft.
Add the soup to a blender in batches and blend until the soup is super smooth (at least a few minutes on high). Transfer the soup back into the pot over low heat and stir in the cashew cream. Taste and add more salt if desired. Garnish with a drizzle of olive oil and/or parsley if desired and serve!