Vegan Cheesy Broccoli Soup

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Nutritional Info

Servings Per Recipe: 5
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

View full nutritional breakdown of Vegan Cheesy Broccoli Soup calories by ingredient

Introduction

This has a rich warm smoky cheese flavor without the dairy. I'm a big fan of chickpeas and this soup uses them as the thickening for the imitation cheese sauce. Definitely a great soup to serve anytime. This has a rich warm smoky cheese flavor without the dairy. I'm a big fan of chickpeas and this soup uses them as the thickening for the imitation cheese sauce. Definitely a great soup to serve anytime.

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 5

Ingredients

2 tbsp Extra Virgin Olive Oil

1/2 cup chopped White Onion

1 tsp minced Garlic

1 cup Water

1 Vegetable Bouillon Cube

1 (15 oz.) can Chickpeas, drained and rinsed

1 (14.5 oz.) can peeled Tomatoes, drained and rinsed

1 tbsp Tahini sauce

1/3 cup Nutritional Yeast

1 cup Unsweetened Almond Milk

2 cups chopped Broccoli Florets

1 tsp Ground Mustard

1 tsp Dill weed

1 tsp Parsley

Salt & Pepper to taste

Directions

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.