{"id":17446,"date":"2014-01-31T00:30:35","date_gmt":"2014-01-31T05:30:35","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=17446"},"modified":"2014-01-30T21:30:24","modified_gmt":"2014-01-31T02:30:24","slug":"broccoli-stalk-soup","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2014\/01\/31\/broccoli-stalk-soup\/","title":{"rendered":"Broccoli Stalk Soup"},"content":{"rendered":"

\"Broccoli<\/a><\/p>\n

I’m coming in, just under the wire, with a soup recipe to round out January as National Soup Month! \u00a0It’s creamy, it’s Paleo, it’s as frugal as can be: \u00a0Broccoli Stalk Soup<\/strong>!<\/p>\n

I seriously buy about ten pounds of broccoli a week, and I’m ashamed to admit how many stalks have gone to waste over the years. \u00a0My girls didn’t want to eat the tougher stalk and will only eat the florets, and to be honest, they do take a little more work to prepare if you want to serve the stalk together with the floret, since you have to peel off the tough outer layer. \u00a0But I couldn’t accept throwing all those healthy green vegetables into the compost bin, so I made a broccoli soup out of them. \u00a0Hooray – it is delicious and uses up nearly all the stalk. \u00a0So much less to compost!<\/p>\n

If you don’t follow the Paleo diet, feel free to use one large or two small potatoes in place of the rutabaga. \u00a0But I really liked the rutabaga – I think it adds a sweetness, and contributes a creamy texture to the soup when you blend it. \u00a0And because you are blending it up, you don’t have to worry about mincing and dicing carefully – just chop up your veggies and cook them til tender. \u00a0You can serve this with some shredded cheese on top, or like I did, with a dollop of plain yogurt. \u00a0You can also add a little more chicken stock than I did if you want a thinner soup. \u00a0But I like it this way: \u00a0thick, warm, and truly satisfying!<\/p>\n

Broccoli Stalk Soup<\/strong><\/p>\n

Ingredients:<\/p>\n