Its either ignorance or abundance that leads to good food go waste.Out of my sheer inexperience,just the florets were utilized and the nutritious broccoli stalks trashed.Fresh broccoli is not cheap,a head of broccoli costs about $2.25 per lb.And to let more than half of it go waste,is not just careless loss at nutrition but also to the wallet.Thanks to a this brilliant recipe,the stalks are now devoured in entirety.
A good source of calcium,there are about 30 calories per stalk,has 6 grams of carbs and 3 grams of protein.The broccoli stalks can be sliced or shred ,cooked or used raw in salad,in any recipe were broccoli is used.
In addition to the unused broccoli stalks,other versatile vegetables can be used in this chilled summer soup.
Recipe : Broccoli Stalks Cold Soup
Serves - 2
2 cups Broccoli Stalks(about 1 whole broccoli stalk) ,sliced
1 cup leafy greens(Spinach,kale or other mild greens)
2 cups vegetables(carrots,corn,peas,broccoli florets,cauliflower or others of choice)
1/2 a medium onion,chopped
few sprigs fresh thyme leaves
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh ginger root,minced
1/4 teaspoon fennel seeds(optional)
1/2 teaspoon salt
1/4 cup low fat yogurt,whipped
2 teaspoon extra virgin olive oil
Heat the oil in a saute pan,add the onions and let sizzle for about a minute,then add the rest of the vegetables,ginger,fennel seeds and broccoli stalks.Cover and cook until veggies are all lightly tender,about 5-6 minutes.Season with salt and pepper.Blend the cooked veggie mixture with 1 cup of water and the thyme leaves until smooth.In summers chill in fridge for 2-3 hours.Can be served warm in cold season.
Serve along side the thyme shortbread(recipe coming up later) ,swirl the whipped yogurt on top.
This is my contribution to the Best out of waste Food event.And also to the Souper Sundays
A question for my viewers,"What fruits\Vegetables have you learned to use efficiently?"