![]() I love creating recipes that use stems-to-roots ingredients. It will naturally break at the tender spot that you can then use the top section for veggie dish and the bottom section for this soup! The bottom of your Asparagus that you would normally toss out has the same nutritional value as the top sweeter section. The easiest way to decide the top and bottom of a asparagus stem is to break it with your fingers. I used the stem and the leaves in this soup which have the same nutritional value as the florets and the leaves add some sweetness. If you are using the stalk and the florets put your stalks in your recipe first as they will take a little longer to cook adding your florets about 2 minutes later in cooking time. The stalks of the Broccoli have more fiber, Vitamin C and calcium then the florets. This soup came out delicious and healthy. With this is mind I cleaned my stalks and stems well and then chopped away to my hearts content. ![]() I decided to make this soup blended so I knew that I could use pieces that I would normally would not find pretty enough to use is a chunky soup. I saved Broccoli Stalks, Cauliflower Stalks and Asparagus Stems for this soup. I love this re-use, no discard, no waste idea when using stalks, leaves and stems that you might have just thrown to compost or to the trash. ![]() How fun is it to use parts of your vegetables that you would normally toss out.
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