Broccoli Soup Recipe (Vegan)
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Broccoli Soup Recipe (Vegan)

NUTRITION · PER SERVING38M COOK
CAL 11%·PRO 18%
CARBS 22G39% OF CAL
6G FIBER0G ADDED0G INTRINSIC10G OTHER7G TOTAL SUGAR
FAT 13G52% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy vegan broccoli soup with jalapeño, corn, and Mexican spices. Vibrant, flavorful, and packed with vegetables.

mainamericansoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4-6 fat garlic cloves, rough chopped
  • 1-2 poblano peppers, diced (I like 2)
  • 1 jalapeno, diced fine (use 1/2 for less spice- see notes)
  • 7 cups broccoli, cut into bite-sized florets (about 1 – 1 ¼ pound, stems ok if cut thinly)
  • 4 cups veggie broth (or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
  • 1 cup water
  • 1 bay leaf (optional, remove before blending)
  • 1 teaspoon salt
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • ½ teaspoon pepper
  • —-
  • 3/4 cup raw cashews (soaked or simmered, see notes) or hemp hearts
  • 2-3 tablespoons nutritional yeast (see notes)
  • 1-2 large handful baby spinach (for vibrant color)
  • 1 jalapeno sliced
  • 1 teaspoon cumin seeds
  • pinch chili flakes (optional)
  • 1/4 cup corn kernals, frozen is ok (optional)
  • 1/4 cup pumpkin seeds (optional)
  • cilantro or scallions, lime
PREP
18M
SODIUM
1050MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.