Vegan & Iron-Enriched Broccoli Stalk Soup – Lucky Iron Fish

Vegan & Iron-Enriched Broccoli Stalk Soup

Take a page out of @zestfulkitchen's book and save those broccoli stalks!! They lend perfectly to a creamy base for this luxuriously silky textured soup. The best part is that it tastes like it has cream but is actually dairy free!


1 Lucky Iron Fish or Leaf⁠
1 tablespoon fresh lemon juice⁠
2 tablespoons unsalted butter ⁠
1 tablespoon olive oil⁠
4 cups broccoli stalks, tough skin removed and tender interior diced⁠
2 cups peeled and diced russet potatoes⁠
1 cup chopped onions⁠
1 tablespoon minced fresh garlic⁠
4 cups broth⁠
4 teaspoons Dijon mustard⁠
½ teaspoon minced fresh lemon zest⁠
Kosher salt and black pepper to taste⁠


Heat butter and oil in a large Dutch oven or stock pot over medium-high. Add broccoli stalks, potatoes, onions, and garlic; season with salt and pepper. Sauté vegetables until beginning to soften, about 8 minutes.⁠

Stir in broth, Dijon, and zest, bring to a boil. Then add in the Lucky Iron Fish/Leaf and continue boiling for 10 minutes. ⁠

After 10 minutes, the soup is iron enriched and the vegetables should be tender. Turn off heat. Remove the Fish/Leaf and wash it.⁠

Purée soup with an immersion blender, or purée in batches in a standard blender. Stir in lemon juice, lemon zest, and season with salt and pepper.⁠

**If you want to make croutons from scratch, just toss roughly torn pieces of bread in olive oil and spices of your choice. Bake at 400˙F for 7 minutes until crispy.

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