Cream of Broccoli Leaf Soup
When I first started growing broccoli, I couldn’t believe how big each plant got and how much space this crop took up in my garden! I had always just bought my broccoli from the store (often just the crowns), so I had no real concept of what an entire broccoli plant even looked like.
So when it came time to harvest our first broccoli crop, I was a bit sad that so much of the plant went to waste when we harvested just the broccoli floret in the middle. The bulk of the plant was made up by the leaves, and as far as I knew at that time, the leaves weren’t edible.
Fast forward a few years later and I now know that broccoli leaves are not only edible, they’re delicious (and packed full of nutrients too). They taste pretty much just like the broccoli florets with just a leafier, um, texture. Sort of like kale. They’re fantastic sautéed up, dried and turned into powder or blended into this alternative take on cream of broccoli soup. And the best part is, I no longer waste half of my broccoli crop to the compost! No sir. We eat every edible part of the plant from the florets to the stalks to the leaves.
This is by far my favourite way to enjoy broccoli leaves. I used to make cream of broccoli soup all the time (and I still do), but now I prefer to use the leaves if possible to make them stretch in this soup and use the florets in other ways. And it’s hard to even tell the difference between the standard cream of broccoli soup and this cream of broccoli leaf soup. In fact, I served it to my husband Ryan last night and he didn’t even notice I’d used leaves instead of florets.
But the biggest win for me is that my two-year-old daughter loves this soup so much she begs for more. Which is HUGE considering we are right in the thick of the “vegetable phobia” stage of life. She wouldn’t touch a broccoli leaf if I sautéed it and served it to her whole or in a stir-fry, but she loves the flavour of this soup and the broccoli leaves are blended right in so she’s oblivious to the fact that she’s actually eating vegetables.
But what to do if you don’t grow your own broccoli? Where do you go to find broccoli leaves?
Well, since there’s still some strange stigma that the leaves are somehow inferior to the florets, most markets discard them, which means you might be able to get your hands on some for free.
Related: How to Grow Broccoli From Seed
My local farm market has a bin labeled “greens” beneath the broccoli display, where shoppers discard the broccoli leaves they pull off of the florets. Last year I asked if I could have them and they were more than happy to give them to me for free. So go ahead and ask at your local market! Otherwise you’re just going to have to grow your own (which I always encourage).
Broccoli can be grown as a summer or fall crop, so chances are you could be harvesting some from your own garden in just a few months if you get started now.
If you’re really hard-pressed to find leaves, you can always sub out the leaves in this recipe for regular broccoli florets. This soup is delish either way. But if you are looking for a way to use up those broccoli leaves and let nothing go to waste, this is the recipe for you!
Cream of Broccoli Leaf Soup
Ingredients
- 1 large bunch of broccoli leaves (healthy leaves from about 3 or 4 plants) or approx. 8 cups chopped leaves
- 3 quarts of chicken stock (or substitute veggie stock)
- 1 onion, diced
- 2 celery sticks, chopped, ends discarded
- 1 cup of butter, divided (½ cup for sautéing veggies and ½ cup to make a roux)
- 4 cups heavy cream
- 1 cup of flour
- salt & pepper to taste
- shredded cheddar cheese to top
Instructions
- First, make your soup broth if you’re making it from scratch. Otherwise dump 3 quarts of chicken or vegetable stock in a large stainless steel pot and bring to a simmer. Meanwhile, melt a couple tablespoons of butter in a pan and get ready to sauté your vegetables.
- Discard any brown or yellowing broccoli leaves and chopping off any rough, hard ends on the stalks. Chop broccoli leaves into small enough pieces to sauté in a pan and set aside. Chop and discard celery ends and then roughly chop your celery and onion. Add celery and onion to the pan with your melted butter and sauté until translucent but not brown. Add cooked celery and onions to your broth.
- Add another tablespoon of butter to your pan and a handful or two of chopped broccoli leaves and a pinch of salt. Cover with a lid to help steam and sauté on medium heat until leaves are wilted and stalks are tender, then add them to your broth. Continue to do this with the leaves, sautéing in batches until they’ve all been cooked and added to your broth.
- Using an immersion blender, blend your soup together until there are no large chunks of vegetables left. If you don’t have an immersion blender, you can use a regular blender. Just be careful not to fill it too full as it could overflow when the hot liquid and veggies are blended together.
- Next, make your roux. (A roux is simply a thickener for soups and stews made from butter and flour). Melt ½ cup of butter over medium-low heat in a saucepan. Add 1 cup of flour and whisk together, stirring constantly. Add cream, one cup at a time, whisking briskly until ingredients are well combined and mixture is more or less smooth. Continue doing this until you’ve added all 4 cups of cream. Then add your roux to your soup and stir well to combine. Bring soup back up to a simmer for a few minutes and allow it to thicken.
- Turn heat off and add salt and pepper to taste. Serve hot topped with a little shredded cheddar cheese.
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I’m all about practical gifts; Gifts that will truly make life easier and contribute to my and my family’s wellbeing. And our family includes our animals!
One of the ways we make sure our chickens are taken care of is by letting them free range during the day, but making sure they’re locked up and safe from predators at night. But who wants to be up at the crack of dawn to open the coop, or wake up to a bloodbath because you forgot to close the coop the night before?
(The answer is obviously no one… No one wants that).
Automating our homesteading tasks as much as possible allows us to worry about other things and saves us a ton of time. Plus, it makes sure that things get taken care of, whether we remember or not.
Using an automatic chicken door has been a GAME CHANGER for us. It’s one of those lesser known homestead tools that can make all the difference, and I’m always recommending one to anyone who keeps chickens!
This chicken door from @chickcozy_ is so easy to install and use too, and right now you can get one for a steal during their Black Friday sale!
Save over $40 off an automatic chicken door, plus use my coupon code for an ADDITIONAL DISCOUNT!
Don’t forget to check out their chicken coop heaters too, which are also on sale right now:)
Whether you’re shopping for yourself or looking for the perfect gift for the chicken lover who has everything (which might also be yourself;) the @chickcozy_ automatic chicken door is one Christmas gift that won’t soon be forgotten!
Comment “Chicken” below for more info and to get my exclusive coupon code! 🐓
#chicken #chickens #chickendoor #chickcozyautodoor #chickcozy #chickensofinstagram #chickensofig #chickenlover #homesteadlife
Yes, you read that right…
Modern Homesteading Magazine is coming to an end.
This decision has not come easily, but there’s a season for everything, and more and more I’m feeling called to transition out of this season and into the next in both life and business.
And so this final farewell issue is bittersweet. On the one hand, it’s the first ever annual issue, with 100 pages packed with brand new content that celebrates the best of the past 32 issues!
And it’s the first issue I’ve ever offered in PRINT!
But on the other hand, it marks the end of an era, and of this publication that I’ve absolutely had the pleasure of creating and sharing with you.
If you’re a digital subscriber, you will not be charged a renewal fee going forward, and will continue to have access to the digital library until your subscription runs out. As part of your subscription, you’re able to download and/or print each issue of you like, so that you never lose access to the hundreds of articles and vast amount of information in each issue.
Rather than subscribing, you can now purchase an all-access pass for a one-time fee of just $20, which gives you access to our entire digital library of issues.
Plus, for a limited time, when you purchase an all-access pass you’ll also get a gift certificate for a second all-access pass to gift to someone else.
I’m also still taking preorders for the print version of this special edition issue, but only for a few more weeks!
When you preorder the print issue, you’ll also get a digital copy of the special edition issue (this issue only), and will receive a print copy in the mail later this year (hopefully by Christmas so long as there are no shipping delays!)
Click the link in my profile or visit modernhomesteadingmagazine.com to check out the latest issue, purchase an all-access pass to the digital library and/or preorder the print issue today!
Thanks to everyone who has read the magazine over the past 4 years. I’m humbled and grateful for your support, and can’t wait to share whatever comes next:)
#modernhomesteading #homesteading #homesteadersofinstagram
It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman
And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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#homesteadmom
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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Could this be made dairy free and gluten free , using potatoes to thicken and make creamier?
Can I use corn starch instead of flour? Gluten really upsets my stomach 🙁
Hi Brenda,
You could certainly use corn starch in this recipe but you will not get the same consistency of the soup as Anna did. And you would need to do the slurry method (corn starch in cool water and then add to your soup) as cornstarch isn’t a good substitute in a roux.
But, you can use your favorite gluten free flour for the roux which usually works at a one-to-one ratio with regular flour. I have done that a time or two for my daughter and it has worked, giving a good “roux like” consistency in other dishes.
Hi there, have you ever frozen this soup?
Generally, freezing soups with cream in them tend to not freeze well from a quality stand point. The cream can separate, clump, or change its texture and taste when frozen. When I want to freeze some extra soup from a big batch, I will remove the amount I want to freeze before adding the creamy part. And then when I reheat it, I add the creamy bit so it tastes good.
The same is true for freezing a soup with pasta…. it is better to freeze the soup without the pasta. Adding pasta/noodles when reheating works best.
Any chance you could amend your recipe to have an approx weight of the broccoli leaves? Or x number of cups? Since I am not growing the broccoli but relying on farmers markets I have no idea if the amount I have is close. I also don’t know how much florets to use if I sub out the leaves (or to supplement the little leaves I have).
And 3 quarts broth plus a quart of cream? I guess this makes a bunch? 🙂
Thanks!
Hi Marie!
I would estimate it at about 8 cups of chopped, packed leaves. Probably around 12 to 16 leaves or so, depending on size. If subbing florets, go for about the same amount (8 cups chopped florets or thereabouts).
And yes, when I make soup I make a vat! This actually freezes pretty well too, even with the cream, although you could always add the cream in later. Or you can halve the recipe too:)