Vegan Broccoli Soup

Vegetarian
Vegan
Gluten Free
Dairy Free
Popular
Health score
43%
Vegan Broccoli Soup
35 min.
4
304kcal

Suggestions


Looking for a delicious and nourishing dish that's perfect for any time of the year? Our Vegan Broccoli Soup is the answer! Packed with vibrant green broccoli and creamy cashews, this gluten-free and dairy-free soup is not only good for you but also delivers a warm, comforting experience on chilly days.

With a preparation time of just 35 minutes, you can whip up this delightful soup for lunch or dinner, making it an ideal choice for busy weeknights. Each bowl is a burst of flavor, featuring the herbal notes of dried basil and the satisfying crunch of fresh vegetables that will delight both vegans and non-vegans alike.

This versatile dish serves beautifully as an appetizer or even a snack, making it perfect for gatherings with family and friends. Plus, with only 304 calories per serving, you can enjoy this hearty soup guilt-free! Its creamy, velvety texture comes naturally from blended cashews, which not only adds depth but also incredible health benefits. Packed with protein, healthy fats, and a bounty of vitamins, this soup doesn't just warm the belly; it fuels the body.

So why wait? Dive into a bowl of our Vegan Broccoli Soup and experience the delightful combination of flavors and health benefits today!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 4.5 cups broccoli coarsely chopped
  • teaspoon basil dried
  •  onion finely chopped
  • cup cashew pieces raw
  • teaspoon sea salt fine
  • cups vegetable broth divided
  •  yukon gold potatoes cut into 1/2-inch cubes

Equipment

  • pot
  • blender

Directions

  1. Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
  2. Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
  3. Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat.
  4. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well.
  5. Serve immediately.

Nutrition Facts

Calories304kcal
Protein13.22%
Fat40.45%
Carbs46.33%

Properties

Glycemic Index
61.24
Glycemic Load
16.61
Inflammation Score
-9
Nutrition Score
26.210869561071%

Flavonoids

Luteolin
0.8mg
Isorhamnetin
1.38mg
Kaempferol
8.62mg
Myricetin
0.07mg
Quercetin
9.4mg

Nutrients percent of daily need

Calories:304.04kcal
15.2%
Fat:14.63g
22.5%
Saturated Fat:2.66g
16.65%
Carbohydrates:37.69g
12.56%
Net Carbohydrates:31.59g
11.49%
Sugar:7.92g
8.8%
Cholesterol:0mg
0%
Sodium:1799.32mg
78.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.76g
21.52%
Vitamin C:107.25mg
130%
Vitamin K:118.19µg
112.56%
Manganese:0.95mg
47.46%
Copper:0.87mg
43.31%
Magnesium:139.27mg
34.82%
Phosphorus:313.89mg
31.39%
Vitamin B6:0.6mg
29.76%
Potassium:932.05mg
26.63%
Vitamin A:1247.25IU
24.95%
Fiber:6.1g
24.41%
Folate:90.05µg
22.51%
Iron:3.84mg
21.33%
Vitamin B1:0.29mg
19.18%
Zinc:2.58mg
17.23%
Selenium:9.3µg
13.29%
Vitamin B5:1.14mg
11.35%
Vitamin B2:0.17mg
10.14%
Vitamin B3:1.92mg
9.58%
Calcium:81.5mg
8.15%
Vitamin E:1.1mg
7.36%
Source:Allrecipes