Broccoli Soup

Most of the broccoli that came in our latest produce basket got used up in a cheesy broccoli & rice skillet. We had maybe a cup of extra florets plus all the stalks left over though. I thought about just tossing in the extra florets, but I hated to throw away the stalks when they actually looked quite nice. So I decided to make soup!

Broccoli Soup
2 Tbsp. olive oil
1 onion, chopped
1 rib celery, chopped
2 Tbsp. garlic paste
1 c. broccoli florets
3 large broccoli stalks (each ~6" long), peeled and cut into thirds
6 c. broth (I used a mix of chicken and vegetable broths)
~1/2 c. cooked brown rice
1/4 tsp. black pepper
1/4 tsp. chile flakes
1/4 tsp. ground nutmeg
1/4 c. fresh (flat-leaf) parsley
1" knob fresh ginger, peeled and very roughly chopped
salt to taste
1 c. cream (I used 35%, but I think anything with at least 10% fat would work)
1/2 c. grated Cheddar (optional)

1. Heat the oil over medium heat.
2. Add the onion and celery and cook until softened.
3. Add the garlic paste and sizzle for a minute or so.
4. Add the broccoli (florets and stalks), sear for a couple minutes, then pour in 1 c. of stock and scrape the bottom of the pot to release any cooked-on bits.
5. Once the pan is sufficiently deglazed, add the rest of the stock, rice, pepper, chile flakes, nutmeg, parsley, and ginger.
6. Bring to a boil.
7. Cook, uncovered, for 5 minutes, then reduce heat to low.
8. Taste for seasoning and adjust as desired.
9. Simmer, covered, for a couple of hours until stalks become very tender.
10. Use an immersion blender to puree until smooth.
11. Stir in cream and, if using, cheese.
12. Serve with buttered toast.

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Adaptations

Vegan-ize It!

2 Tbsp. olive oil
1 onion, chopped
1 rib celery, chopped
2 Tbsp. garlic paste
1 c. broccoli florets
3 large broccoli stalks (each ~6" long), peeled and cut into thirds
6 c. vegetable broth
~1/2 c. cooked brown rice
1/4 tsp. black pepper
1/4 tsp. chile flakes
1/4 tsp. ground nutmeg
1/4 c. fresh (flat-leaf) parsley
1" knob fresh ginger, peeled and very roughly chopped
salt to taste
1 c. coconut milk

Make It FODMAP-Friendly!

1 Tbsp. onion-infused oil
1 Tbsp. garlic-infused oil
1 rib celery, chopped
4 scallions, green parts only, chopped
1/4 tsp. asafetida
3 c. broccoli florets
6 c. homemade stock
1/4 c. cooked brown rice
1/4 tsp. black pepper
1/4 tsp. chile flakes
1/4 tsp. ground nutmeg
1/4 c. fresh (flat-leaf) parsley
1/4 tsp. celery seed
1/2 tsp. marjoram
1/2 tsp. savory
1" knob fresh ginger, peeled and very roughly chopped
salt to taste
1 c. coconut milk

Cook the celery and scallions in the infused oils. Add the asafetida and sizzle for 10 seconds or so. Continue on with the recipe as written, adding the extra herbs with the stock.