Photo: Cala
Vegan Broccoli Soup
8 ingredients
15 min + 20 min
4 servings
openrecipes
"I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor."
Estimated Nutrition (whole recipe, rough)
424
Calories
15g
Protein
13g
Fat
68g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup raw cashews
- 5 cups vegetable broth, divided
- 2 Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 onion, finely chopped
- 4 1/2 cups coarsely chopped broccoli
- 1 teaspoon dried basil
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes