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Stalks & Stem Soup

Stalks off, soups on!

In an effort to reduce our food waste, we make it a daily goal to be more conscious about the all the ways we can use food scraps, which are often as delicious as they are practical. To make these habits easier for us, I set up these three different baggies in the freezer: one for composting, one for broth, and one for hearty stem soup, like the recipe below. This soup, much like the freezer food scrapping habit, makes it easy to transform what would be trash into delicious gratitude. Enjoy!


10 minutes


40 minutes


The Ingredients:

  • 3-4 cups veggie scraps (like hearty green stalks and soft herb stems), chopped

  • 1 medium onion, chopped

  • 4 cloves garlic, minced

  • 4 cups broth (veggie or chicken)

  • 2 tablespoons butter

  • 1/2 cup cream or coconut milk

  • Salt and ground black pepper to taste

  • Grated parmesan to taste

  • lemon juice for serving

  • Toasted bread for dipping

  • olive oil for the pan


  1. Heat a pot to medium-high, drizzle some olive oil and add butter, onion, garlic, veggie scraps, salt and pepper. Saute for a few minutes or until the onion is translucent and the stems are starting to soften. 

  2. Add the broth, bring to a boil, and then reduce to heat to medium-low and simmer until all the veggies are tender, about 30 minutes. 

  3. Carefully transfer the to a blender or food processor and blend until completely smooth. Then return the mixture back tot he pot.

  4. Add cream, parmesan, and season with salt and pepper and cook for another few minutes. 

  5. Serve with a little more cream, a squeeze of lemon on top and toasted bread on the side. 


NOTE: if using broccoli stems, be sure to peel the tough outer skin before chopping and cooking.


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