Broccoli stalk soup (serves 2-4)

One of Caroline’s favourite soups

3 large broccoli heads with stalks and florets separated
1 small leek chopped (use all of it)
1 litre vegetable stock (eg marigold or kallo)
extra virgin oil
pinch of smoked paprika
large handful of leafy greens (eg spinach or kale)
1 tsp grated ginger
200 mls plant milk 
spring onion green tops and leftover peas


  1. Cut the broccoli stalks and florets into 5 cm pieces.
  2. Bring a saucepan of water to the boil then drop in the broccoli stems, florets and leek.
  3. Simmer for 3-5 minutes.
  4. Remove the veg from the water but keep the water to add to the stock (which preserves the nutrients).
  5. Make up the stock water to one litre and add the stock powder/cube and simmer for 5 minutes.
  6. Put cooked broccoli and leek in a blender with a splash of olive oil, salt, pepper and paprika.
  7. Add the warm veg stock, leafy greens and ginger, blend until smooth and creamy.
  8. Slowly add the milk on a low speed.
  9. Serve topped with spring onion tops and leftover peas, and wholemeal bread.

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