Wondering how to use up your broccoli stalks? This leek, chickpea and broccoli stalk soup is a hearty, delicious recipe that will help you cut down your food waste. Freezes well and suitable for vegetarian and vegan diets.
Like many people I am trying to reduce my food waste. And using up all of my vegetables from root to leaf is a good place to start reducing food waste.
Eating root to leaf means using up all edible parts of the plant. A good example is roasting cauliflower leaves as well as the florets. Incidentally, cauliflower leaves are DELICIOUS.
Another good example is making pesto out of carrot tops.
But this recipe is all about the broccoli stalks. I've created a delicious, healthy and filling soup using up the tasty and nutritious broccoli stalks that so often end up in the food waste.
Can you eat broccoli stalks?
Yes, broccoli stalks are perfectly safe to eat and are also delicious.
You can cook them with the broccoli florets, eat them raw (perhaps with a dip), try one of the broccoli stalk recipes below, or make this delicious soup.
How to prepare broccoli stalks
Broccoli stalks can be prepared in a number of ways.
First wash the broccoli. Using a sharp knife remove any damaged parts and discard (ideally into your compost or food waste caddy).
You can:
- Leave them attached to the florets and cook them together
- Grate them and add to vegetable fritters eg with grated courgette and potato
- Chop them and serve with dips, perhaps alongside other raw veg eg carrots, celery or cucumber
- Boil or steam them with or without the florets
- Roast along with broccoli florets
- Add to soup (see recipe below)
- Cut finely and add to a stir fry
Can you eat broccoli leaves?
Yes, as well as the stalks you can eat broccoli leaves as well. Large leaves can be shredded and used alongside any of the recipes above. Tiny leaves can be eaten raw.
More broccoli stalk recipes
Is broccoli good for you?
Like many green vegetables broccoli - and its stalks - has many health benefits. It counts towards your five a day, is high in fibre and contains a good mix of vitamins and minerals. Read more about the health benefits of broccoli.
Can you freeze broccoli stalks
Yes, both broccoli florets and broccoli stalks can be frozen. For best results blanch (cook for a few minutes then drain and cool in iced water) before freezing.
Read more about how to freeze broccoli.
What ingredients do you need to make broccoli stalk soup?
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
You will need the following ingredients to make this soup. However, this is a very versatile recipe so you can mix the ingredients around depending on what you have available. For example, switch the leek for an onion or replace the chickpeas with a tin of white beans instead.
- 1 tablespoon olive oil
- 1 leek, chopped
- 3 cloves garlic, crushed or finely chopped
- 1 stalk broccoli (weigh), finely chopped approx 150g
- 1 medium potato, chopped (150g) peeling optional
- 1 tin chickpeas, drained and rinsed
- 750 ml vegetable stock
- Squeeze of lemon - half lemon
To serve
- Salt and pepper
- Small handful fresh parsley approx 30g, roughly chopped
Serving suggestions
This soup is delicious on its own and because it contains chickpeas, which are a good source of plant-based protein and potatoes it is hearty and filling. However if you do want to serve your broccoli stalk soup with something extra the following are good choices:
- Toasted sourdough or bread of choice
- Toasted nuts or seeds
- Croutons
What to do with the broccoli florets
This recipe is designed to use up leftover broccoli stalks. However, if you wish you can add small broccoli florets to this soup as well or add them to another dish like a stir fry. They are delicious roasted or you could steam or boil them and serve them alongside pretty much anything else.
How to make broccoli stalk soup
1. Slice the leek and finely chop your broccoli stalks. Find a large saucepan that you have a lid for and heat up a tablespoon of olive oil (or alternative oil eg vegetable oil). Add the leek and broccoli stalks to the pan and stir well so that they are well coated with the oil. Cover with a lid and reduce the heat to low. Cook (sweat) for 10-15 minutes stirring occasionally. If it starts to look dry add a spoonful of water and stir in every now and then.
2. When the leeks and broccoli stalks are nice and soft add the 3 cloves of crushed or finely chopped garlic and stir in. Cook for one minute.
3. Next add the chopped potato and 750ml vegetable stock. Bring to the boil and cook until the potato is soft. Add extra stock or hot water if needed.
4. Add the chickpeas, stir through and cook for five more minutes.
5. Finally taste and season with salt and pepper*. Add a squeeze of lemon juice and fresh herbs.
*At this stage you can add more vegetable stock if you prefer a more liquid soup. You can also blend the soup at this point if preferred.
Leek, chickpea and broccoli stalk soup
If you have made this recipe and loved it please consider leaving a comment and rating below.
Leek, chickpea and broccoli stalk soup
Equipment
- 1 Large saucepan with lid
- 1 Garlic crusher optional
- 1 Measuring jug or digital scales
- 1 tablespoon measure
Ingredients
- 1 tablespoon olive oil
- 1 leek chopped
- 3 cloves garlic crushed or finely chopped
- 1 stalk broccoli weigh, finely chopped approx 150g
- 1 medium potato chopped (150g) peeling optional
- 240 g chickpeas drained and rinsed (1 standard 400g tin)
- 750 ml vegetable stock
- Squeeze of lemon - half lemon
To serve
- Salt and pepper
- Small handful fresh parsley approx 30g roughly chopped
Instructions
- Heat the olive oil in a large saucepan that you have a lid for.
- Add the sliced leek and finely chopped broccoli stalks and stir well to cover with oil.
- Cover with a lid and reduce the heat to low. Cook (sweat) for 10-15 minutes stirring occasionally. If it starts to look dry add a spoonful of water and stir in every now and then.
- When nice and soft add the crushed garlic and stir in.
- Next add the chopped potato and 750ml vegetable stock. Bring to the boil and cook until the potato is soft. Add extra stock or hot water if needed.
- Add the chickpeas, stir through and cook for five more minutes.
- Finally taste and season with salt and pepper.* Add a squeeze of lemon juice and fresh herbs.
Notes
Nutrition
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