Root to Stems - Discover our soup recipe!
Any herbs, stems, leaves (from brocoli / beetroot / carrot / leeks etc.)
Cream & Cheese (optional)
Cut the florets from the broccoli stems and chop the florets, steams and the leek leaves.
In a saucepan, heat olive oil over medium heat. Add 1 chopped onion and garlic; season and cook until slightly grilled, about 5 minutes.
Add broccoli leaves and stems, broth, ½ cup water, season and bring to a boil. Lower heat and simmer until the vegetables are tender, 15 to 20 minutes.
If needed, puree soup in a blender until smooth. If you like a thinner consistency add more water, ¼ cup at a time.
Serve in bowls with a dollop of fresh cream (and a little bit of cheese on the top!).
To enjoy with a couple of slices of your best sourdough loaf with salted butter!