Vegan Broccoli Quinoa Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan broccoli and quinoa soup thickened with cashews and swirled with cashew cream, brightened by lemon juice. Rich and filling with a smooth texture and bright flavor. A hearty, plant-based main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil (or avocado oil)
- 1 yellow onion (diced)
- 3 garlic cloves (minced)
- 5 cups low-sodium vegetable broth
- 6 cups (about 12 oz.) broccoli florets (2-3 heads)
- 1 teaspoon sea salt
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric powder
- ½ cup raw cashews (soaked in water for at least 4 hours)
- ¼ cup Bob’s Red Mill nutritional yeast
- 2 teaspoons tapioca flour
- 1 cup cooked Bob’s Red Mill quinoa (I cooked according to package directions)
- 1 lemon (juiced)
- ¾ cup raw cashews (soaked in water for at least 4 hours)
- ¾ cup filtered water
- ½ teaspoon kosher salt
- 2 slices gluten-free sourdough bread
- 1 tablespoon olive oil (or avocado oil)
- Salt + garlic powder (to taste)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 461mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 534mg
- Calcium
- 57mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.