Cream of broccoli stem soup

Clean, wash, and cut the broccoli stems into small pieces, then place them in a saucepan with four or five tablespoons of water and a little salt. Cover and cook for half an hour.

When the mixture has reached a very soft consistency, let it cool slightly and blend it, drizzling in the extra virgin olive oil. Adjust the salt and season with a pinch of turmeric and one of curry.