A great way to re-purpose leftover broccoli! This simple recipe is designed to be adaptable for those with dairy or gluten sensitivities.
- 4 oz peeled broccoli stems
- 4 oz chopped onions
- some leftover steamed broccoli (optional)
- 1/4 cup oats
- 1/4 cup beef bone broth (or chicken)
- bacon grease
- 1-2 tbsp butter (or other flavorful fat, I think meat based ones are best)
- garlic salt
This recipe is a quick and easy way to re-purpose leftover broccoli. For the dairy intolerant, feel free to sub the butter with some kind of other tasty fat. For those that are gluten sensitive, make sure to use gluten free organic oats. If you are avoiding grains entirely, this recipe isn't really for you. The oats can't be replaced because it is the ingredient that causes the soup to thicken properly.
-Chop the broccoli stems and onions and cook in a pot over a low-medium heat in bacon grease. For greener soups take care to not overcook the broccoli so the color remains.
-This step can be done the night before if desired:
In the mean time pour your oats into a bowl and cover them with water until there is about 1 in of extra water sitting on top. Work to knead/squeeze the oats with your hands to really break them up and thicken the water. After about 5 minutes of kneading (the water should look very creamy at this point) pour the mixture through a cheesecloth into another bowl. Squeeze out the liquid and set it aside for later. (If the water is not creamy enough, feel free to add more oats and knead. If it is too creamy add more water. Keep in mind this will considerably thicken after it is cooked)
-Once the vegetables are cooked, add the broth and oat milk to the pot.
-Season the soup with spices and butter
-Warm for about 5-10 minutes over low-medium heat to let the oat milk cook and the butter melt. Then transfer everything into a blender and blend until smooth.
-Serve with leftover steamed broccoli pieces. Stores well in the fridge.