Nora Cooks · by Nora★ 5.0 (133)
Vegan Broccoli Cheddar Soup
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 17%
CARBS 24G48% OF CAL
5G FIBER7G SUGAR12G OTHER
FAT 9G39% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy broccoli cheddar soup made vegan with cashews and nutritional yeast. Ready in 30 minutes for a warming lunch or dinner.
mainamericansoup🍲 stockpot🌀 blendergluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 small sweet onion, chopped
- 3 cloves garlic, minced
- 1 medium russet potato, peeled and chopped
- 3 medium carrots, peeled and chopped
- 1/2 cup raw cashews
- 4 cups vegetable broth
- 1/2 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1-2 cups water, as needed (see instructions)
- 4 cups broccoli, finely chopped
- 2 cups shredded vegan cheddar cheese (I used Violife, optional)
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 17%
CARBS 24G48% OF CAL
5G FIBER7G SUGAR12G OTHER
FAT 9G39% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 885mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 712mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 885MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.