Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Great meals rarely start at points that all look like beginnings. They usually pick up where something else leaves off. This is how most of the best things are made - imagine if the world had to begin from scratch each dawn: a tree would never grow, nor would we ever get to see the etchings of gentle rings on a clamshell... Meals' ingredients must be allowed to topple into one another like dominos. Broccoli stems, their florets perfectly boiled in salty water, must be simmered with olive oil and eaten with shaved Parmesan on toast; their leftover cooking liquid kept for the base for soup, studded with other vegetables, drizzled with good olive oil, with the rind of the Parmesan added for heartiness. This continuity is the heart and soul of cooking."
-Tamar Adler, An Everlasting Meal: Cooking with Economy and Grace

The refrigerator light goes on...

This would make a great vegetable side dish for Asian meals, with a refreshing ginger flavor and tons of fiber.

Trim the woody outer layer from the broccoli to expose the softer core of the stems. This is a great way to use what would otherwise be discarded. For this recipe it works well, but you can also steam or saute the stems and add them to sandwiches or salads.



Ginger Broccoli Soup

Servings: 8 | Serving size: 2 cups soup

Cooking Time: 90 Minutes

This recipe can be multiplied by 2, 3.

This recipe can be divisible by 2.

This recipe keeps well, refrigerated, for 3-4 days. Active cooking time does not include chilling time.

2 lbs broccoli crowns
1 Tbsp toasted sesame oil
3 Tbsp fresh ginger (minced)
4 cloves garlic (minced)
1 large white onion (diced)
6 cups water (divided)
1/2 cup reduced fat coconut milk
3/4 tsp salt
2 tsp honey

Ginger Broccoli Soup, a recipe from Dr. Gourmet
Cut the flowerets from the broccoli and set aside.

Peel the stems, using a vegetable peeler, and cut into 1/2 inch dice.

Place 2 cups of the water in a saucepan fitted with a steamer basket over high heat.

When the water comes to a boil, add the flowerets and steam for 15 minutes.

When the broccoli is done, run the flowerets under cold water and set aside to cool.

Place the sesame oil in a large stock pot over medium heat.

Add the ginger and garlic and cook for about 2 minutes, stirring frequently.

Add the onion and the diced broccoli stems and cook for another 5 minutes, stirring frequently.

Add the water and bring to a simmer. Simmer, covered, for 20 minutes, then let cool for 5 minutes.

Using an immersion blender or stand blender, puree the broccoli stem mixture, slowly adding the steamed broccoli flowerets. Puree until smooth.

Chill, then serve.

Nutrition Facts

Serving size: 2 cups soup

Servings: 8

Amount Per Serving

Calories 89 Calories from Fat 26
% Daily Value
Total Fat 3g 4%
    Saturated Fat 1g 4%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 258mg 9%
Total Carbohydrates 14g 7%
    Dietary Fiber 4g 11%
    Sugars 5g
Protein 3g
Vitamin A 12% Vitamin C 174%
Calcium 7% Iron 5%
Vitamin K 115 mcg Potassium 457 mg
Magnesium 32 mg