FeelGoodFoodie · by Yumna Jawad★ 5.0 (13)
Vegan Broccoli Soup Recipe
NUTRITION · PER SERVING7M COOK
CAL 7%·PRO 11%
CARBS 25G75% OF CAL
4G FIBER15G OTHER5G TOTAL SUGAR
FAT 2G11% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick broccoli and pea soup made in an Instant Pot and blended until creamy. Ready in under 10 minutes, it's a light lunch or dinner starter.
mainamericansoup🌀 blender🥘 pressure cookerdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 3 ½ cups low sodium vegetable broth
- 1 head broccoli (cut into florets)
- 8 ounces frozen peas
- 1 small head of fennel (trimmed and quartered)
- ¾ teaspoon sea salt
- black pepper
- Olive oil (for serving)
- Crispy bread croutons (for serving)
- Fennel leaves (for serving)
At a glance
PER SERVING · TIME 7M
CAL 7%·PRO 11%
CARBS 25G75% OF CAL
4G FIBER15G OTHER5G TOTAL SUGAR
FAT 2G11% OF CAL
0G SAT1G 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
- 2m
- Sodium
- 277mg
- 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
- 325mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.