Don’t let the broccoli stalks go to waste…use them to make this easy Broccoli Stalk, Potato & Leek Soup! A dairy free, vegan friendly, blended soup that reduces waste, sneaks in veggies and plant-based protein from white beans.
Let’s be real, soup is delicious any time of year! Luckily, this Broccoli Stalk, Potato and Leek Soup tastes just as good cold as it does warm. So, you can enjoy it even on warm summer days. Pair it with some crusty bread, crackers or pumpkin seeds for an extra special meal.
Is it OK to Eat Broccoli Stalks?
Did you know that broccoli stalks (or broccoli stems) are completely edible? Considering that we are paying extra for them when the broccoli is priced per pound, I don’t want them to just go to waste. This Broccoli Stalk, Potato and Leek soup is the perfect way to use up those broccoli stalks! They actually taste very similar to the broccoli florets, just a bit more mild and sweet. Not to mention, they’re just as nutritious.
To prepare broccoli stalks, start by washing them. Then, cut at least 1 inch off the ends, as those parts are tough and often dirty. Slice the remaining stalks into small chunks. No need to peel them for this recipe!
What Are Leeks?
I’m a newbie to the leek world, but I’ll certainly be making more recipes with them as they come into season. Leeks are a part of the onion family. They look and taste a lot like green onions (scallions) but they are much larger. Leeks are in season throughout the summer and into late fall. You can usually find them at any grocery store in the produce section.
When preparing leeks for this soup recipe, it’s important to first wash the leeks. Then, chop off the roots (the white part at the end) and the dark green parts at the top half. You can save the dark green parts and use them in a different recipe. This article has some helpful information about how to use the dark green parts of leaks.
Next, thinly slice the remaining parts of the leeks. Then, place them into a large bowl of water and let them soak for a minute. A lot of dirt can be hiding in between the leaves of the leeks, so this will help make sure they’re clean. Lastly, rinse the water before moving forward with the recipe.
What You Need to Make Broccoli Stalk, Potato & Leek Soup
- Olive Oil: This brand of olive oil is great! Discount code: MUNCHINWITHMADDIE for $5 off the “Drizzle” & “Sizzle” variety pack
- Broccoli Stalks: If you don’t happen to have broccoli stalks, you can try substituting florets from about 2 broccoli crowns.
- Russet Potato: Or really any variety of white potato! Peel it first and then chop it into chunks – the smaller you chop them, the quicker the cooking time will be.
- Leeks: Only the white & light green parts! See in-depth prep instructions above.
- Garlic
- Cannellini (White Kidney) Beans: For some extra plant-based protein!
- Chicken Bone Broth: This is another easy way to add protein and nutrients. If you’re making the vegan version of this recipe, substitute veggie broth.
- Salt + Pepper + Dried Thyme
Can I Freeze Broccoli Stalk, Potato & Leek Soup Leftovers?
This recipe makes about 5-6 servings, depending on portion size. It will keep well in the fridge for about 5 days. Prior to refrigerating, I recommend letting the soup cool completely. Then, add it to an airtight container or jar, cover and refrigerate. If you’d rather freeze it for a longer period of time, feel free! Follow the same recommendations.
Once you’re ready to eat it, either re-heat the soup by microwave (for about 2 minutes) or in a pot on the stovetop. Then, add on your toppings of choice & enjoy!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more broccoli recipes?
Broccoli Stalk, Potato & Leek Soup
Equipment
- Sharp knife
- large pot
- can opener
- blender or immersion blender
Ingredients
- 1 tbsp olive oil
- 2 leeks white & light green parts only
- 1 medium russet potato peeled & chopped into large cubes
- 3 broccoli stalks ends trimmed & sliced
- 4 cloves garlic minced
- 4 cups chicken bone broth (or veggie broth for vegan option)
- 1 can cannellini beans
- salt + pepper + dried thyme to taste
Optional Toppings:
- canned coconut milk
- chopped chives
Instructions
- Wash the leeks. Then, trim off the root and the dark green parts (you can reserve them for a different recipe). Thinly slice the leeks. Place them into a large bowl of water and let soak for a minute to get the dirt out. Drain the water.
- Preheat a large pot over medium heat. Add oil to the pan. Once hot, add the leeks and garlic. Cook, stirring occasionally, for about 5 minutes until fragrant.
- Add the chopped potatoes, broccoli stalk and broth. Bring to a boil. Once boiling, reduce heat to low, cover the pot with a lid and let it simmer for 20-40 minutes (time will vary depending on how large the pieces of potato and broccoli stalk are).
- At the halfway point of cooking time, add in the beans and season with salt, pepper and dried thyme. Continue cooking with the lid on until the potatoes and broccoli stalk are very tender.
- Remove from heat and let cool for a few minutes. Then, transfer it to a blender (you may have to work in batches) or use an immersion blender. Blend until smooth.
- Serve with a swirl of canned coconut milk, chopped chives and a bit more pepper if desired!
Video
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.