Vegan Cheesy Broccoli Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tbsp Extra Virgin Olive Oil1/2 cup chopped White Onion1 tsp minced Garlic1 cup Water1 Vegetable Bouillon Cube1 (15 oz.) can Chickpeas, drained and rinsed1 (14.5 oz.) can peeled Tomatoes, drained and rinsed1 tbsp Tahini sauce1/3 cup Nutritional Yeast1 cup Unsweetened Almond Milk2 cups chopped Broccoli Florets1 tsp Ground Mustard1 tsp Dill weed1 tsp ParsleySalt & Pepper to taste
Soup Base
In medium saucepan add oil, onion and garlic. Saute' on low heat until tender. Add in water and bouillon cube. Cook at low heat until cube dissolves, then lower heat to simmer.
Cheesy Sauce
In blender, combine chickpeas, tomatoes, Tahini sauce, nutritional yeast and milk. Puree on high until liquified. Pour into soup base in saucepan.
Add mustard, dill weed,parsley and broccoli. Simmer on low heat covered for 20 minutes. Salt and pepper to taste. Makes approximately 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user EQUILDOTTSIN.
In medium saucepan add oil, onion and garlic. Saute' on low heat until tender. Add in water and bouillon cube. Cook at low heat until cube dissolves, then lower heat to simmer.
Cheesy Sauce
In blender, combine chickpeas, tomatoes, Tahini sauce, nutritional yeast and milk. Puree on high until liquified. Pour into soup base in saucepan.
Add mustard, dill weed,parsley and broccoli. Simmer on low heat covered for 20 minutes. Salt and pepper to taste. Makes approximately 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user EQUILDOTTSIN.
Nutritional Info Amount Per Serving
- Calories: 222.8
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 465.1 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 6.9 g
- Protein: 8.6 g
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