Kale and Leek Soup with Broccoli Stalk
Eating a plant-based diet while striving for zero-waste can be a delicious and fulfilling journey. Today, we bring you a delightful recipe that not only promotes sustainability but also promises a burst of flavors. Our vegan and gluten-free Kale and Leek Soup with Broccoli Stalk is an innovative way to utilize every part of the vegetable and reduce food waste. Let's dive into this environmentally-friendly culinary adventure!
How to Make Kale and Leek Soup with Broccoli Stalk
Vegan Kale and Leek Soup with Broccoli Stalk requires just a few, simple plant-based ingredients. This soup is made with only whole foods, making it the most health-conscious choice if you’re worried about excess sodium, preservatives, and allergens in traditional store-bought soups or restaurant soups.
Now, grab your apron and gather your greens! Here is what you’ll need to create this flavorful soup:
Kale: we use frozen kale in this recipe, but feel free to use fresh. If using fresh, massage kale and chop really well. Add double the cup amount for fresh kale, remembering that it will cook down.
Broccoli Stalk: aka the thick stems on broccoli connected to the floret. Just chop off your florets and be sure to use them in another recipe!
Broccoli stalk has a tough outer layer, so you’ll want to peel it like you would a carrot. Use a vegetable peeler or simply slice off a thin layer all around the stem. Now that the tough part is peeled, you’ll chop your stalk into bite-sized pieces. These pieces will become tender when boiled in the soup.
Leek: similar to onions, garlic, and shallot, leeks are tasty bulbous vegetables with a white base that transitions to light green and has dark green leaves at the top.
For this recipe, you’ll utilize the white and light green parts of the leek, discarding the green leaves or saving them for another recipe. The dark green leaves tend to be quite tough, but are completely edible if prepared properly.
Yellow Onion & Shallot: this soup is incredibly allium-dense, making it antioxidant-rich, antibacterial, and antiviral. It’s a wonder what the onion family can do for our bodies (and taste buds)! This soup recipe is perfect for flu season and any time you’re feeling under-the-weather.
Extra-Virgin Olive Oil: the best oil for this recipe, however you can sub for avocado oil or other neutral-tasting oils in a pinch.
Make Use Out of Your Broccoli Stems
Did you know that broccoli stems are completely edible, have the same nutritional value as the florets, and contain more fiber than the rest of the plant? This is something you want to take advantage of!
Similar to our Zucchini & Broccoli Stalk Fritters, we strive to make the most of our produce in an effort to eliminate waste and cut down on food costs.
Most people choose to discard the broccoli stem because they see no use for it. But, there are actually so many delicious ways to utilize these nutritious stalks!
Comment below and share your favorite ways to transform broccoli stems into delicious dishes!
Transforming Overlooked Vegetables Into a Delectable Dish
Embracing a zero-waste lifestyle doesn't mean compromising on taste or nutrition. Kale and Leek Soup with Broccoli Stalk is a prime example of how we can transform overlooked vegetable parts into a delectable dish. By utilizing every part of the plant, we not only reduce waste but also contribute to a healthier planet. So, gather your ingredients and enjoy this flavorful journey to sustainability!
Kale and Leek Soup with Broccoli Stalk
Recipe Author: Nicole Riggs
Delicious, nutritious, and low-waste! Utilize your broccoli stems with kale, leek, shallot and onions to create a savory, anti-inflammatory soup that’s perfect for flu season or any time you’re feeling under-the-weather.
Serving Size: 4-6 servings
Equipment:
large soup pot, oven, cutting board, dry measuring cups
Ingredients:
32 oz vegetable broth
1 1/2 cups frozen kale
4 broccoli stems, peeled and sliced
1 leek, white and tender green parts sliced
1/2 yellow onion, diced
2 shallots, sliced
1/4 cup extra-virgin olive oil
salt to taste
pepper to taste
Instructions:
Heat oil on the stove in a large soup pot.
Thinly slice the white and tender green parts of your leek. Dice yellow onion and shallot, and mince garlic. Add to the pot. Lower heat to medium and cook until fragrant and slightly tender, about 5 minutes.
Add peeled and diced broccoli stalk, frozen kale, and vegetable broth to the pot. Bring to a boil.
Once boiling, cover and lower heat to medium. Simmer for 10 minutes, or until broccoli stalk is tender.
Season with salt and pepper. Top with vegan Parmesan, and enjoy with your favorite sandwich or salad!
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