I can never stick to my shopping list, so I often end up coming home with half a broccoli, using only the florets for some side dish or stir-fry, while the stalk gets forgotten in the fridge. The first time I threw it away, I admit. Later, I decided not to waste it anymore and put the stalks in a bag in the freezer, without a clear plan. One day, when I had nothing else for soup, I remembered them. It turned out to be one of the best soups I’ve made with whatever I had at home, slightly sweet from the carrot and that broccoli stalk, with some smoked meat to pull it all together. Since then, I always save them; I feel like I have a kind of treasure in the freezer.
Time: 20 min prep + about 70-80 min cooking, around 1.5 hours in total, depending on the meat
Servings: 5-6, I’d say
Difficulty: easy, just enough to not be constantly checking the clock, but not so easy that you could fall asleep
I find myself making this soup quite often, honestly, for two reasons: first, I no longer throw away anything from the broccoli, and second, because you always have a good base for soup without having to fuss over a lot of “special” vegetables. It also comes in handy when you have some leftover smoked bones or a wilted piece of greens that won’t work in a salad. It’s perfect when it’s cold, when you crave something hearty, or when you just want something relatively quick and tasty.
Ingredients, based on what I used last time and why:
the stalk from 1 broccoli – it needs to be peeled well of the thicker skin, the light green part cut into cubes; it adds sweetness and a nice texture, it doesn’t completely dissolve when boiled, but it also doesn’t stay tough
1 large carrot – diced or sliced, however you like; for color and a slight sweetness
1 bell pepper – I used red, it looks more appetizing, but any bell pepper works, just make sure it’s not spicy
3 medium potatoes – about 500-600g, diced; adds substance, makes the soup more than just “water with vegetables”
2 medium tomatoes – chopped as finely as possible; for acidity and a fresh taste (you can use canned if you don’t have fresh)
1 small can of tomato paste – about 70g; deepens the color and makes the broth more “soupy”
smoked bones – about 500g; the smokiness is essential here, the flavor comes from it
2 tablespoons of oil – I use plain sunflower oil
1 bay leaf
8-10 black peppercorns
salt and freshly ground pepper, to taste
a handful of parsley and celery leaves – chopped at the end; they complete the dish perfectly, don’t skip the greens if you can help it
Preparation method (with numbers, because that’s how I organize myself, but not with a ruler in hand):
1. First thing: I prepare everything in advance, unlike before when I’d start sautéing the onion and realize I forgot to peel the carrot. So, I peel and chop the broccoli stalk (removing that fibrous skin with a peeler or knife, to avoid surprises when I eat), the carrot, the pepper, the potatoes, and the tomatoes. My advice: don’t cut the potatoes too small, so they don’t completely fall apart when boiled.
2. In a large pot, I heat the two tablespoons of oil. I first sauté the pepper and onion (if I’m using it, usually I don’t, but if you have it, you can add it), not letting them brown, just enough to release their aroma and soften slightly – about 4-5 minutes over medium heat.
3. I add the chopped tomatoes and carrot. I stir them for about 2-3 minutes to let the flavors meld. Don’t add salt yet, just let the tomato soften a bit.
4. Now I add 3-4 cups of water (about 1.2 liters, but it’s not an exact science) and the smoked bones (washed in cold water beforehand, at least for a minute or two under running water, so the smoke isn’t too strong). I also toss in the bay leaf and peppercorns. I cover the pot and let it simmer for about half an hour, maybe a bit more. In the meantime, if any foam rises to the surface, I skim it off with a spoon.
5. Once the meat seems to start pulling away from the bones (I test with a fork; it shouldn’t fall apart but shouldn’t be rock solid either), I add the broccoli stalk and potatoes. If needed, I add another 2-3 cups of water – it shouldn’t be too thick, but it should have substance. I let it simmer for another 25-30 minutes, without a lid (sometimes I put it on halfway to prevent splatters).
6. When the potatoes and broccoli are cooked, I add the tomato paste, mix well, and taste for salt and pepper. I let it simmer for another 5-10 minutes. I prefer not to boil it too long after adding the paste, to keep the fresh flavor intact.
7. I remove the bones, let them cool slightly, and shred the meat off them into pieces. I don’t put back the rest (the bones, thick skin).
8. I return the meat to the soup, toss in the chopped greens, and turn off the heat. Done.
Practical tips, variations, and serving ideas
Practical tips and common mistakes
If you use too fatty or too smoky bones, the broth can become bitter. For me, with smoked bones, it wasn’t a problem, but I tried it with smoked ribs and it turned out too dense and heavy. Don’t add too much tomato paste; if you add too much, it becomes too tangy and masks the taste of the vegetables.
Don’t forget to peel the broccoli stalk well – that fibrous skin ruins the dish if left in large pieces. If you feel there’s too little meat on the bones, you can also add a smaller hock or some smoked meat without bones. It’s good not to cut the potatoes too small, as they break apart quickly.
If you’re sensitive to salt, be careful with the smoked meat: sometimes it’s already salty, and you might not need to add much salt at the end.
Ingredient substitutions and adaptations
You can also use cauliflower stalks; there’s not much difference, just that they cook a bit faster. If you don’t have broccoli in the freezer, you can add a leftover zucchini; it works great. You can replace the carrot with parsnip or celery root if you have it – it gives a more robust flavor.
For a gluten-free version, nothing needs to be changed; it doesn’t contain anything problematic. For a diet version – you can remove the smoked bones and add chicken breast, but honestly, it turns out to be a different dish.
If you want it vegan, remove the smoked meat, add some smoked paprika, maybe some mushrooms, and you’ve got a fasting soup. The broth won’t be as dense, but it’s worth a try.
Recipe variations
Some people add green beans, but I say don’t put too many vegetables at once, or you’ll lose the smoky flavor. If you want something tangier, you can add a bit of borscht or lemon juice at the end. Even some dill works for the greens if you like the smell.
Serving ideas
Clearly, it goes well with fresh bread or pita. It also pairs nicely with hot peppers for those who are brave. If you want it to be a complete meal, serve it with some simple pickles – cucumbers, green tomatoes – and, if it’s a good day, a shot of homemade plum brandy or something tangy.
Frequently asked questions
1. Can I use only broccoli florets and not the stalk?
Sure, if you don’t have the stalk, you can use florets, but they should be added later in the cooking process (the last 10 minutes), so they don’t fall apart completely. The stalk really makes a difference in texture and flavor, in my opinion.
2. Can it be made without meat or smoked meat?
Yes, but don’t expect the same flavor. You can add smoked paprika or mushrooms for an extra flavor boost if you’re making a vegan version. The broth won’t have the same weight.
3. Can I freeze this soup?
You can, but the vegetables, especially the potatoes, become a bit mushy after thawing. It’s fine if you don’t mind the texture; the flavor remains good.
4. What smoked meat should I choose if I can’t find smoked bones?
You can use smoked ribs, smoked hock, or even kaiser, cut roughly. Be careful with salt; some are very salty, and you may need to use less at the end.
5. Can the soup be made in a slow cooker?
Yes, but the vegetables need to be added in stages – first the meat with carrot, pepper, and tomatoes, then after about an hour or two, you add the potatoes and broccoli. The total time will be about 4-6 hours on low, just so you know.
Nutritional values
For a medium serving (about 400 ml, with meat and vegetables), I estimate around 180-220 kcal – it depends on how much fat is on the bones and how much tomato paste you use. Carbohydrates come from potatoes and carrots, about 25g, protein around 10-15g (more if you’re lucky with meaty bones), and fats 6-10g, depending on what’s left from the smoked meat.
It’s not a very heavy soup because it doesn’t contain cream, frying, or many oils. A serving is reasonable even for those watching their figure, as long as you don’t overdo it with the bread on the side.
Why I say it’s okay nutritionally: broccoli brings fiber, vitamin C, the carrot helps with beta-carotene, and the smoked bones, besides protein, give that flavor that makes you not want anything else at the table. It’s not something “light,” but there’s no reason to feel guilty.
How to store and reheat
The soup keeps well in the fridge for 3-4 days, covered properly. If you have a lot of potatoes, they absorb some water, but the flavor doesn’t spoil. Tip: only reheat what you’re going to eat, not the whole pot, as the vegetables soften with each reheating.
You can freeze it in small portions, but as I said, the potatoes become a bit soft and can break apart. If you want to freeze it, it’s best to remove the large potato pieces beforehand.
When reheating, use low to medium heat and stir gently to avoid anything sticking to the bottom. I don’t recommend reheating it in the microwave, as the flavor becomes “heavy”; it’s better on the stove.
That’s about it. If it sits for a day, the flavor gets even better – just don’t forget the fresh greens on top when serving.
Time: 20 min prep + about 70-80 min cooking, around 1.5 hours in total, depending on the meat
Servings: 5-6, I’d say
Difficulty: easy, just enough to not be constantly checking the clock, but not so easy that you could fall asleep
I find myself making this soup quite often, honestly, for two reasons: first, I no longer throw away anything from the broccoli, and second, because you always have a good base for soup without having to fuss over a lot of “special” vegetables. It also comes in handy when you have some leftover smoked bones or a wilted piece of greens that won’t work in a salad. It’s perfect when it’s cold, when you crave something hearty, or when you just want something relatively quick and tasty.
Ingredients, based on what I used last time and why:
the stalk from 1 broccoli – it needs to be peeled well of the thicker skin, the light green part cut into cubes; it adds sweetness and a nice texture, it doesn’t completely dissolve when boiled, but it also doesn’t stay tough
1 large carrot – diced or sliced, however you like; for color and a slight sweetness
1 bell pepper – I used red, it looks more appetizing, but any bell pepper works, just make sure it’s not spicy
3 medium potatoes – about 500-600g, diced; adds substance, makes the soup more than just “water with vegetables”
2 medium tomatoes – chopped as finely as possible; for acidity and a fresh taste (you can use canned if you don’t have fresh)
1 small can of tomato paste – about 70g; deepens the color and makes the broth more “soupy”
smoked bones – about 500g; the smokiness is essential here, the flavor comes from it
2 tablespoons of oil – I use plain sunflower oil
1 bay leaf
8-10 black peppercorns
salt and freshly ground pepper, to taste
a handful of parsley and celery leaves – chopped at the end; they complete the dish perfectly, don’t skip the greens if you can help it
Preparation method (with numbers, because that’s how I organize myself, but not with a ruler in hand):
1. First thing: I prepare everything in advance, unlike before when I’d start sautéing the onion and realize I forgot to peel the carrot. So, I peel and chop the broccoli stalk (removing that fibrous skin with a peeler or knife, to avoid surprises when I eat), the carrot, the pepper, the potatoes, and the tomatoes. My advice: don’t cut the potatoes too small, so they don’t completely fall apart when boiled.
2. In a large pot, I heat the two tablespoons of oil. I first sauté the pepper and onion (if I’m using it, usually I don’t, but if you have it, you can add it), not letting them brown, just enough to release their aroma and soften slightly – about 4-5 minutes over medium heat.
3. I add the chopped tomatoes and carrot. I stir them for about 2-3 minutes to let the flavors meld. Don’t add salt yet, just let the tomato soften a bit.
4. Now I add 3-4 cups of water (about 1.2 liters, but it’s not an exact science) and the smoked bones (washed in cold water beforehand, at least for a minute or two under running water, so the smoke isn’t too strong). I also toss in the bay leaf and peppercorns. I cover the pot and let it simmer for about half an hour, maybe a bit more. In the meantime, if any foam rises to the surface, I skim it off with a spoon.
5. Once the meat seems to start pulling away from the bones (I test with a fork; it shouldn’t fall apart but shouldn’t be rock solid either), I add the broccoli stalk and potatoes. If needed, I add another 2-3 cups of water – it shouldn’t be too thick, but it should have substance. I let it simmer for another 25-30 minutes, without a lid (sometimes I put it on halfway to prevent splatters).
6. When the potatoes and broccoli are cooked, I add the tomato paste, mix well, and taste for salt and pepper. I let it simmer for another 5-10 minutes. I prefer not to boil it too long after adding the paste, to keep the fresh flavor intact.
7. I remove the bones, let them cool slightly, and shred the meat off them into pieces. I don’t put back the rest (the bones, thick skin).
8. I return the meat to the soup, toss in the chopped greens, and turn off the heat. Done.
Practical tips, variations, and serving ideas
Practical tips and common mistakes
If you use too fatty or too smoky bones, the broth can become bitter. For me, with smoked bones, it wasn’t a problem, but I tried it with smoked ribs and it turned out too dense and heavy. Don’t add too much tomato paste; if you add too much, it becomes too tangy and masks the taste of the vegetables.
Don’t forget to peel the broccoli stalk well – that fibrous skin ruins the dish if left in large pieces. If you feel there’s too little meat on the bones, you can also add a smaller hock or some smoked meat without bones. It’s good not to cut the potatoes too small, as they break apart quickly.
If you’re sensitive to salt, be careful with the smoked meat: sometimes it’s already salty, and you might not need to add much salt at the end.
Ingredient substitutions and adaptations
You can also use cauliflower stalks; there’s not much difference, just that they cook a bit faster. If you don’t have broccoli in the freezer, you can add a leftover zucchini; it works great. You can replace the carrot with parsnip or celery root if you have it – it gives a more robust flavor.
For a gluten-free version, nothing needs to be changed; it doesn’t contain anything problematic. For a diet version – you can remove the smoked bones and add chicken breast, but honestly, it turns out to be a different dish.
If you want it vegan, remove the smoked meat, add some smoked paprika, maybe some mushrooms, and you’ve got a fasting soup. The broth won’t be as dense, but it’s worth a try.
Recipe variations
Some people add green beans, but I say don’t put too many vegetables at once, or you’ll lose the smoky flavor. If you want something tangier, you can add a bit of borscht or lemon juice at the end. Even some dill works for the greens if you like the smell.
Serving ideas
Clearly, it goes well with fresh bread or pita. It also pairs nicely with hot peppers for those who are brave. If you want it to be a complete meal, serve it with some simple pickles – cucumbers, green tomatoes – and, if it’s a good day, a shot of homemade plum brandy or something tangy.
Frequently asked questions
1. Can I use only broccoli florets and not the stalk?
Sure, if you don’t have the stalk, you can use florets, but they should be added later in the cooking process (the last 10 minutes), so they don’t fall apart completely. The stalk really makes a difference in texture and flavor, in my opinion.
2. Can it be made without meat or smoked meat?
Yes, but don’t expect the same flavor. You can add smoked paprika or mushrooms for an extra flavor boost if you’re making a vegan version. The broth won’t have the same weight.
3. Can I freeze this soup?
You can, but the vegetables, especially the potatoes, become a bit mushy after thawing. It’s fine if you don’t mind the texture; the flavor remains good.
4. What smoked meat should I choose if I can’t find smoked bones?
You can use smoked ribs, smoked hock, or even kaiser, cut roughly. Be careful with salt; some are very salty, and you may need to use less at the end.
5. Can the soup be made in a slow cooker?
Yes, but the vegetables need to be added in stages – first the meat with carrot, pepper, and tomatoes, then after about an hour or two, you add the potatoes and broccoli. The total time will be about 4-6 hours on low, just so you know.
Nutritional values
For a medium serving (about 400 ml, with meat and vegetables), I estimate around 180-220 kcal – it depends on how much fat is on the bones and how much tomato paste you use. Carbohydrates come from potatoes and carrots, about 25g, protein around 10-15g (more if you’re lucky with meaty bones), and fats 6-10g, depending on what’s left from the smoked meat.
It’s not a very heavy soup because it doesn’t contain cream, frying, or many oils. A serving is reasonable even for those watching their figure, as long as you don’t overdo it with the bread on the side.
Why I say it’s okay nutritionally: broccoli brings fiber, vitamin C, the carrot helps with beta-carotene, and the smoked bones, besides protein, give that flavor that makes you not want anything else at the table. It’s not something “light,” but there’s no reason to feel guilty.
How to store and reheat
The soup keeps well in the fridge for 3-4 days, covered properly. If you have a lot of potatoes, they absorb some water, but the flavor doesn’t spoil. Tip: only reheat what you’re going to eat, not the whole pot, as the vegetables soften with each reheating.
You can freeze it in small portions, but as I said, the potatoes become a bit soft and can break apart. If you want to freeze it, it’s best to remove the large potato pieces beforehand.
When reheating, use low to medium heat and stir gently to avoid anything sticking to the bottom. I don’t recommend reheating it in the microwave, as the flavor becomes “heavy”; it’s better on the stove.
That’s about it. If it sits for a day, the flavor gets even better – just don’t forget the fresh greens on top when serving.