Broccoli Stalk Soup (Vegan)

5 from 1 vote

Broccoli stalk soup is creamy, delicious & full of broccoli flavour. It uses up all those broccoli stems you're not sure what to do with and together with some potatoes, celery and onions creates nourishing hug in a bowl.

Course Soup

Cuisine British, International

Keyword broccoli and potato soup, broccoli stalk soup

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 185kcal

Author Jo Allison

Equipment

Ingredients

500 g prepared broccoli stalks (peeled weight) trimmed, peeled and cut into chunks
150 g onion roughly chopped
3 garlic cloves minced or finely chopped
2 celery sticks roughly chopped
250 g potatoes (weight before peeling) peeled, and cut into chunks
1 ltr vegetable stock stock or bouillon are fine
1 tablespoon fresh thyme finely chopped, see notes
2 tablespoon olive oil
salt and pepper to taste

Instructions

Preparing Broccoli Stalks

Using sharp knife, cut woody end of the stalk first.
Next, stand broccoli stem up right and slice off woody outer layers which are quite tough and fibrous. If you prefer you can use sharp vegetable peeler here instead.
Cut peeled stalk into small chunks.

Making Soup

Heat couple of tablespoon of oil in a large saucepan with a lid.
2 tablespoon olive oil
Add chopped onion, celery and garlic and sauté for a few minutes until soft and translucent but not coloured stirring often to prevent vegetables from colouring too much (5-8min). Feel free to add a splash of water to help veggies along if the pan is getting too dry.
150 g onion, 3 garlic cloves, 2 celery sticks
Next, add prepared broccoli stalks, potatoes and fresh or dried thyme followed by vegetable stock.
500 g prepared broccoli stalks (peeled weight), 250 g potatoes (weight before peeling), 1 tablespoon fresh thyme, 1 ltr vegetable stock
Bring the soup to boil, cover, lower the heat to simmer and cook for 25-30 minutes until all the vegetables are tender.
Adjust seasoning with salt and pepper and puree the soup to desired consistency with a hand blender. Feel free to add more stock or perhaps some vegan cream if you find the soup too thick.
salt and pepper
Serve and enjoy with your choice of yummy toppings.

Notes

Nutritional information is approximate, per serving (based on 4 servings) and should be treated as a rough guideline only. It doesn't include any toppings or extras.
The soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Dried thyme can be used here instead. For other substitutes see - Ingredients and substitutes.

TIPS:

Feel free to use entire head of broccoli in case you don't have enough stalks saved up to make up the weight.

Add florets later as they cook much quicker than the stalks and the potatoes and to preserve their nice, vibrant green colour.

Keep your peeled and cut potatoes in water until needed to prevent them from going brown.

Keep broccoli stalks and potatoes similar size for even cooking.

Be careful when adjusting seasoning. The amount of salt will depend on the saltiness of your vegetable stock.

Add some nutritional yeast to the soup before pureeing for that bit of cheesy flavour (optional). Alternatively, you could stir in some grated vegan cheese of your choice instead (best to do it after pureeing).

Nutrition