Broccoli Stem Soup

Ingredients

• 1 tbsp olive oil

• 1/2 medium onion, sliced

• 2 cloves garlic, chopped

• 4-5 cups of broccoli stems, sliced into coins (broccoli florets are fine, too!)

• Salt and pepper to taste

• 3 cups chicken or vegetable broth (or Bouillon base/cubes)

• Optional - top with parmesan, a squeeze of lemon, and red pepper flakes and serve with a nice crusty bread (though is bread ever

Instructions

• Heat olive oil in a medium pot and stir in onions and garlic, allowing them to brown slightly. Add the broccoli stems and season with some salt and pepper. Cook for about ten minutes, stirring occasionally.

• Once the broccoli has become tender, add the broth. Simmer for a few minutes.

• Remove from heat and blend using an immersion blender or, if using a standard blender, allow the mixture to cool and blend in batches.

• Blend until the soup is smooth and completely blended. You could add a little more broth if you want your soup to be thinner.

• Taste and adjust seasonings. Enjoy!

Adapted from Dani Spies’ Super Simple Broccoli Stem Soup recipe