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Tuesday 08 September 2026 13:04:17 GMT
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2026-09-08 16:25:27
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Happening now: Governor Alia of Benue State that cannot protect his people is mobilizing thugs to stop Mr Peter Obi the presidential candidate of the NDC. #nigeria #politics
Happening now: Governor Alia of Benue State that cannot protect his people is mobilizing thugs to stop Mr Peter Obi the presidential candidate of the NDC. #nigeria #politics
gue kira bakal cuma dapet tontonan horror, ternyata Munafik juga kasih cerita keluarga yg bikin hati ikut gak tenang 🥺 #Filmmunafik #MunafikMelawanIblis #MunafiknyaIndo #BahayaJadiMunafik #AryaSaloka
gue kira bakal cuma dapet tontonan horror, ternyata Munafik juga kasih cerita keluarga yg bikin hati ikut gak tenang 🥺 #Filmmunafik #MunafikMelawanIblis #MunafiknyaIndo #BahayaJadiMunafik #AryaSaloka


Broccoli stalks are often overlooked, but they’re actually one of the most nutritious parts of the vegetable. They’re particularly rich in prebiotic fibre, which feeds beneficial gut bacteria and helps them produce short-chain fatty acids (SCFAs) that support metabolic health. When simmered and blended, broccoli stalks also create a naturally rich, creamy texture in soups, so there’s no need to add cream or butter. Since broccoli is usually sold by weight, you’re paying for the stalks anyway. Using them not only adds nutrition and texture to your cooking, but also helps you get better value while reducing food waste. Think of them as “free fibre”! Recipe Ingredients: 1 tbsp extra virgin olive oil 2 broccoli stalks, peeled and chopped 150 g finely chopped base vegetables (carrot, onion, celery) 1 tbsp chopped garlic 1 tbsp chopped ginger 2 tsp mild curry powder 1 litre vegetable stock (made with two stock cubes) 300 g cooked white beans Method Heat the olive oil over a medium heat. Add the broccoli stalks and base vegetables, along with the garlic and ginger, and sauté until softened. Stir in the curry powder, then add the vegetable stock and white beans. Bring to the boil, then reduce to a simmer and cook for 25–30 minutes. Blend until smooth. Serve (serves 4) I served mine with garlic rye croutons made from stale rye bread tossed in olive oil and garlic butter, then crisped in the air fryer for about 10 minutes. #prebioticfibre #broccolistalks #fibre #nutrition
Broccoli stalks are often overlooked, but they’re actually one of the most nutritious parts of the vegetable. They’re particularly rich in prebiotic fibre, which feeds beneficial gut bacteria and helps them produce short-chain fatty acids (SCFAs) that support metabolic health. When simmered and blended, broccoli stalks also create a naturally rich, creamy texture in soups, so there’s no need to add cream or butter. Since broccoli is usually sold by weight, you’re paying for the stalks anyway. Using them not only adds nutrition and texture to your cooking, but also helps you get better value while reducing food waste. Think of them as “free fibre”! Recipe Ingredients: 1 tbsp extra virgin olive oil 2 broccoli stalks, peeled and chopped 150 g finely chopped base vegetables (carrot, onion, celery) 1 tbsp chopped garlic 1 tbsp chopped ginger 2 tsp mild curry powder 1 litre vegetable stock (made with two stock cubes) 300 g cooked white beans Method Heat the olive oil over a medium heat. Add the broccoli stalks and base vegetables, along with the garlic and ginger, and sauté until softened. Stir in the curry powder, then add the vegetable stock and white beans. Bring to the boil, then reduce to a simmer and cook for 25–30 minutes. Blend until smooth. Serve (serves 4) I served mine with garlic rye croutons made from stale rye bread tossed in olive oil and garlic butter, then crisped in the air fryer for about 10 minutes. #prebioticfibre #broccolistalks #fibre #nutrition
📌#askofemzy001 #GehGeh
📌#askofemzy001 #GehGeh


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