Broccoli Stalk Pesto
If you love pesto, try making this broccoli stalk pesto. It's quick, easy and a great way to make use of a broccoli stalk.
Libby Weaver’s Brilliant Brassica Soup
Don't throw out your broccoli stalks, they are a key ingredient in this nourishing soup from Dr Libby Weaver.
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Ingredients
- 2 heads broccoli, roughly chopped, including stalks
- 2 tablespoons coconut oil
- 1 cauliflower, heads and stems roughly chopped
- 2 stalks celery, chopped finely
- 1 onion, chopped
- 4 cups vegetable stock
- 1 handful parsley, chopped
- 1 handful mint, chopped
- 1 can coconut milk
- sea salt
Method
- In a large saucepan melt coconut oil and cook onion and celery on a low heat until soft and translucent.
- Add broccoli and cauliflower, including the stems. Bring to the boil with the vegetable stock then reduce heat and cook for a further 15 minutes.
- Add some sea salt, chopped herbs and stir in coconut milk.
- Blend in a food processor or blender until smooth and pour back into the saucepan for reheating if needed.