Got Cruciferous Stems? Try This Romanesco Stem Soup

May 09, 2022Pulp Pantry
Got Cruciferous Stems? Try This Romanesco Stem Soup

How to use your broccoli, cauliflower or romanesco stalks?

Try our nourishing soup recipe! This recipe works for any of your cruciferous vegetable stems. Try it with kale stems, chard stems, or other leafy greens, too.


With our recipe editor's help, we've devised a fancy gourmet way to use those stems and stalks to reduce food waste at home. Don't toss 'em! They're full of nutrition.


Did you know that the stem contains just as many nutrients as the whole broccoli? It's replete with vitamin A, vitamin C, fiber, potassium, folate, B1, B2, iron, magnesium, zinc, and potassium. Oh, and did we mention fiber?


Our favorite!

Truthfully, this stuff is so important to us because food waste has become a massive issue in the United States - where we waste 40% of our food produced annually!

30 MILLION tons of food waste happens inside of households annually - that's about 37% of total food waste volume! More than three-quarters of surplus food comes from perishables, which include fruits and vegetables.

In fact, food waste at home is the NUMBER ONE contributor to food waste - across the food supply chain. When food scraps are sent to the landfill, they decompose and create methane gas, a potent greenhouse gas that contributes to climate change.

That's why at Pulp Pantry, we're passionate about finding ways to help you fight food waste from home. Fighting food waste is the number one solution to tackle climate change according to Project Drawdown!


Romanesco Broccoli and Potato soup

Yield: 4
Author: Aleigh Michelle
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min


  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 large romanesco broccoli, chopped with leaves and stem
  • 1 russet potato, washed and chopped
  • 1 tsp thyme
  • 1/4 c nutritional yeast
  • 1 can full fat coconut milk
  • 1.5 cups vegetable broth
  • 1 tbsp miso
  • 1 tsp apple cider vinegar
  • juice of half a lemon
  • salt and pepper
  • 1 tsp chili flakes (optional)


  1. Heat a larger pot over medium heat. Sauté the onions and garlic until golden. Add potato and romanesco (stems and leaves included). Add salt and pepper and a splash of water and cover for a minute or so to let everything steam.
  2. Add the thyme and nutritional yeast and give it a stir. Pour in coconut milk followed by veg broth. Bring to a low boil then simmer with the lid askew for about 20 minutes until everything is tender.
  3. Add the miso, apple cider vinegar and lemon juice and stir. Using an immersion blender or high speed blender blitz the soup to your desired consistency. I like to keep mine a little chunky. Taste and adjust seasonings if necessary.
  4. Top with fresh dill, pepitas, chili flakes, and a lemon wedge. Eat immediately.


  • Broccoli can also be used instead of romanesco for this recipe.
  • IMPORTANT: I have noticed that the outer skin of the romanesco and broccoli stems is quite tough so I will slice the outer skin off to incorporate the stems in the soup.



About Pulp Pantry ❁ SNACK WITH IMPACT ❁ Pulp Pantry is the maker of Pulp Chips, veggie chips that fight food waste made from real, fresh vegetables, sourced from the fiber (pulp) of cold-pressed juice. Pulp Chips make it convenient and delicious to eat more servings of vegetables and fiber. Pair Pulp Chips with dips, top them on your salad, or dig in as a nutrient-dense afternoon snack (hello extra veggies, and fiber). With 5g fiber & prebiotics in each serving, Pulp Chips the best go-to snack to satisfy cravings and hunger.


Try all four of our delicious flavors: Barbecue, Salt n' Vinegar, Jalapeño Lime, Sea Salt on ✌︎ @pulppantry

Comments (0)

There are no comments for this article. Be the first one to leave a message!