Week One: Recipe Eight

I hate food waste, so all the recipes that only use the broccoli florets drives me crazy. I finally found a recipe where they used only stems. This recipe http://forkableblog.com/?p=1213 freezes the stems and then when there are enough, they are thawed, peeled and chopped and cooked into broccoli soup. I took this idea and created my own recipe.



Creamy Carrot & Broccoli Soup

1 bunch of broccoli - BOUNTY
1 carrot chopped - BOUNTY (last week)
1/2 med onion chopped - BOUNTY (last week)
2 med russet potatoes diced - BOUNTY (last week or earlier)
6+ C Vegetable or chicken broth
1 tsp salt
1/2 tsp garlic powder
pepper to taste

Cut off broccoli florets and place in pot. Peel the broccoli stems to remove the tough stringy bark. Chop stems into small pieces and add to the pot. Add carrot, onion and potatoes. Pour in broth just until all the vegetables are covered. (I doubled this recipe and it took 12 cups of broth.)

Bring to a boil and then simmer 30 minutes until vegetables are tender.

Process with an immersion blender or in your food processor to the consistency that you like.

I topped mine with a small amount of sour cream and chopped green onions.