Food Faith Fitness · by Taylor Kiser★ 4.9 (20)
Vegan Broccoli Cheese Soup
NUTRITION · PER SERVING15M COOK
CAL 14%·PRO 21%
CARBS 18G27% OF CAL
4G FIBER4G SUGAR11G OTHER
FAT 19G62% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan broccoli soup made with cashews and almond milk in just 15 minutes. Rich and cheesy-tasting comfort food that's completely plant-based.
mainamericansoup🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons extra-virgin olive oil
- 1/2 cup onion (minced)
- 1 1/2 cups broccoli (roughly chopped)
- 2 cups reduced-sodium vegetable stock
- 1 cup roasted cashews (soaked overnight)
- 1/2 cup + 3 tablespoons unsweetened almond milk
- 6 tablespoons nutritional yeast
- 1 1/4 teaspoon salt (to taste)
- Pepper (to taste)
At a glance
PER SERVING · TIME 15M
CAL 14%·PRO 21%
CARBS 18G27% OF CAL
4G FIBER4G SUGAR11G OTHER
FAT 19G62% OF CAL
4G SAT15G 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
- 10m
- Sodium
- 841mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 518mg
- Calcium
- 107mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 841MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.