Creamy Vegan Broccoli Soup

Name: Creamy Vegan Broccoli Soup Recipe
Yield: 4
Ingredients: 2.5 cup chopped Broccoli fresh; 397 grams Mori-Nu Tofu silken soft; .5 cup Birds eye riced cauliflower; .25 cup Cornstarch; 4 cup Campbell's low sodium chicken broth; 2 tsp Crushed Red Pepper Flakes (by SHERILG); 1 oz Seeds sesame seeds whole roasted and toasted; 8 tbsp Kal Nutritional Yeast Flakes

Number of Servings: 4

Ingredients

2.5 cup, chopped Broccoli, fresh 397 grams Mori-Nu, Tofu, silken, soft .5 cup Birds eye riced cauliflower .25 cup Cornstarch 4 cup Campbell's low sodium chicken broth 2 tsp Crushed Red Pepper Flakes (by SHERILG) 1 oz Seeds, sesame seeds, whole, roasted and toasted 8 tbsp Kal Nutritional Yeast Flakes

Directions

Boil broccoli and cauliflower in broth until soft. Add tofu and simmer until hot. Add Nutritional yeast, black pepper, red pepper flakes and everything but the bagel seasoning. Blend with immersion blender. Whisk cornstarch with 1/2 cup soup. Add back to soup and blend until smooth.

Serving Size:�4

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 212.5
Total Fat: 7.3 g
Cholesterol: 0.0 mg
Sodium: 703.4 mg
Total Carbs: 25.4 g
Dietary Fiber: 6.4 g
Protein: 16.3 g

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