Rhody Recipe: Curried Broccoli Stem Soup

Avoids food waste in a way that’s flavorful and healthy


Want to employ a waste-less strategy in the kitchen? Stop throwing away those broccoli stems! Instead, strip away the tough outer layer with a vegetable peeler, and then chop them up into small pieces, which can be cooked just like the florets and added to stir-fries, soups, or salads for extra flavor and nutrition. This curried broccoli stem soup recipe offers a clever solution to using those perplexing stems. Warm spices add a flavorful kick, and it’s a healthy, waste-reducing – and wallet-friendly – dish to add to your meal-planning repertoire.




• 6 large broccoli stems

• 2 small onions, peeled

• 1 Tbsp extra virgin olive oil

• 2 large garlic cloves, peeled

• 1 Tbsp water

• 1 tsp curry powder

• ½ tsp coriander

• ¼ tsp black pepper

• ½ tsp table salt

• ½ tsp red curry paste

• 3 cups low sodium chicken broth;
   use vegetable broth to make it vegan

• 2 Tbsp sliced green onion for garnish


1. Peel the broccoli stalks until you reach the meaty interior. Do a thorough job of this task to avoid having any small fibers in your soup.

2. Once peeled, chop stalks into half-inch medallions. Rough-chop the onions as well.

3. Heat a large Dutch oven or soup pot over medium-high heat. Coat in the olive oil and then add the broccoli medallions and chopped onions. Cover and cook for 6 minutes, stirring occasionally to prevent burning.

4. At the 6-minute mark, toss in the two peeled garlic cloves and add a tablespoon of water to the pot. Place the lid back on and continue to cook, stirring occasionally, for 6 more minutes.

5. Add the curry powder, coriander, black pepper, salt, and curry paste, and stir well to incorporate.

6. Allow to cook for 1 minute before pouring in 3 cups of broth.

7. Bring the soup to a boil and continue to simmer for 5 minutes until the broccoli is fork-tender.

8. Remove the pot from the heat and allow it to cool for 15 minutes before carefully pouring it into a blender.

9. Blend on high for 60 seconds. Test the temperature – if it needs to be hotter to serve, pour the soup back into the soup pot and heat on the stove until the desired temperature is achieved. If the temperature is satisfactory, transfer it directly into soup bowls. Garnish with sliced green onion, and enjoy!

For more healthy recipes and a free Mediterranean diet guide, visit RecipeHippie.com.


Rhody Resources

Opt for authentic curry spices, along with a variety of other Indian and Middle Eastern staples like rice, flour, naan, roti, and more, from corner markets to make this recipe sing.

Bahra Market, West Warwick

Mr. Spice, Johnston

Not Just Spices, Providence

Swagat Indian Food, Woonsocket



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