Cook time:30 minutes
Yield: Serves 8 – 10
½ white onion chopped
1 package organic tofu cubed
4 cups chopped organic broccoli leaves
8 cups chicken stock
2 cups water
1-2 Tbsp Soy Sauce
1-2 Tbsp Olive Oil
1 tsp Garlic powder (or one fresh clove minced)
2-3 stalks green onions
– For Gluten-free soup you can use this recipe as is, just make sure your soy sauce is gluten free as many brands have wheat listed on their ingredients. San-J makes an Organic, gluten free, low sodium soy sauce that I’ve never tried but it will be my next soy sauce purchase
Put chopped onion and garlic into the pot and cook until tender.
Add chicken stock, water and soy sauce to the pot, and then bring the mixture to a boil. Reduce heat and let simmer for ten minutes. Add cubed tofu and return to boil.
I like my broccoli leaves just barely wilted so at this point I turn off the stove and let the heat of the soup cook the leaves. Let sit for about ten minutes and it’s ready to serve. Garnish with chopped green onions.
There’s plenty of soup to go around and have leftovers. To ensure you don’t overcook the leaves upon reheating cook on low-med heat (it’s a three out of ten on my stove) until you reach desired temperature.
I have been growing broccoli like a mad woman this year, both because it’s delicious to eat fresh, but also because it’s one of the easiest plants to grow and it freezes well for future use. I have never had a problem getting my broccoli seeds to germinate, and it likes cold temperatures which extends the growing season and allows for more harvests. My favorite part of the broccoli plant used to be the florets that I would cook with a cheese sauce, but since I started growing it myself I have found more and more uses for the leaves and they are now a staple in our diet.
If you don’t want to grow your own broccoli try substituting kale leaves or Swiss Chard instead which is readily available in most grocery stores now. If you try this recipe with any substitutions let me know how it turns out!