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Vegan Broccoli Cheddar Soup
gluten-free
dairy-free
$3.69 per serving
1 likes
Ready in 45 minutes
4
fall,winter,gluten-free,dairy-free,gluten free,dairy free
lunch,soup,main course,main dish,dinner
Spoonacular Score: 84%
My notes:
If you have around 45 minutes to spend in the kitchen, Vegan Broccoli Cheddar Soup might be an awesome gluten free and dairy free recipe to try. One portion of this dish contains around 14g of protein, 27g of fat, and a total of 568 calories. This recipe serves 4 and costs $3.69 per serving. Only a few people made this recipe, and 1 would say it hit the spot. It will be a hit at your Autumn event. Head to the store and pick up vegetable broth, salt, vegan cheddar cheese, and a few other things to make it today. It is brought to you by Foodista. It works well as a main course. With a spoonacular score of 79%, this dish is pretty good. Vegan Broccoli Cheddar Soup, Vegan Broccoli “Cheddar” Soup (Paleo), and Vegan Broccoli “Cheddar” Stuffed Sweet Potatoes are very similar to this recipe.
Ingredients
1 large
1 large
jalapeno: )
705 ml
3 cups
salted vegetable broth
240 ml
1 cup
plain soy creamer
240 ml
1 cup
plain soy creamer
709.76 ml
3 cups
yukon gold potatoes
236 ml
1 cup
plain soy milk
168 ml
1.5 cups
shredded vegan cheddar cheese
some
some
fresh garnish/on hand: basil
some
some
fresh garnish/on hand: basil
some
some
lower-fat modifications follow instructions
1 large
1 large
jalapeno: )
705 ml
3 cups
salted vegetable broth
240 ml
1 cup
plain soy creamer
240 ml
1 cup
plain soy creamer
709.76 ml
3 cups
yukon gold potatoes
236 ml
1 cup
plain soy milk
168 ml
1.5 cups
shredded vegan cheddar cheese
some
some
fresh garnish/on hand: basil
some
some
fresh garnish/on hand: basil
some
some
lower-fat modifications follow instructions
Equipment
Instructions
Chop your broccoli-including most of the stalks-don't throw them all away! Leave out about 1 1/2 cups of tiny broccoli florets for adding whole to the soup later. The rest of the broccoli will be pureed.
In your soup pot, saute over med-high heat: 2 Tbsp of your olive oil with the shallot, onion and jalapeno. When cooked lightly, add in lemon juice, veggie broth, remaining oil, cheddar cheese, salt and pepper. Reduce heat to medium.
Bake your potatoes using an oven or microwave. Rough chop them and add them to your pot.
Add in the broccoli. Remember to leave out a few florets for later use though.
Cover with lid, when broccoli is tender, turn heat off.
Transfer contents of pot into a large mixing bowl. Allow to cool slightly. Add to the bowl the fresh parsley, soy creamer, vegenaise and soy milk. Fold new ingredients into the hot soup mixture.
In batches, puree the soup in a Vitamix or other food-processor style blender. Soup should be smooth-no lumps or chunks. Warning: only blend warm soup in blender with extreme caution! Never aim blender toward your face and always start on the lowest setting possible. Never overfill the blender.
In the soup pot, add the broccoli florets, a dash of veggie broth and saute covered for about a minute until tender.
Add the pureed soup back into the soup pot. Add a bay leaf and a few pinches of chopped basil (optional).
Simmer uncovered for at least twenty minutes to cook out all the air bubbles. Stir constantly for the first few minutes. Remove the bay leaf before serving or storing.
Serve with a garnish of 1 tsp soy creamer drops, a pinch of fresh parsley, a basil leaf and of course some shreds of cheddar cheese.
Lower Fat Modifications: Use half the amount of olive oil, and substitute the creamer for more soy milk.
You can also use less cheese, but now why would you want to do that? :)
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $3.95
Ingredient
8 cups raw broccoli
1 large jalapeno: )
1 shallot
1 lemon (juice)
3 cups salted vegetable broth
1 teaspoon pepper
1 small red onion
1 cup plain soy creamer
1 cup plain soy creamer
3 cups yukon gold potatoes
1 cup parsley
1 bay leaf
1 bay leaf
½ cups olive oil
1 cup plain soy milk
2 tablespoons vegenaise
1.5 cups shredded vegan cheddar cheese
some fresh garnish/on hand: basil
some fresh garnish/on hand: basil
some lower-fat modifications follow instructions
Price$1.55
$0.06
$0.14
$0.20
$2.27
$0.06
$0.37
$0.76
$0.76
$1.26
$2.38
$0.02
$0.02
$1.29
$0.48
$0.31
$3.25
$0.31
$0.31
$0.01
$15.80
Nutritional Information
Quickview
648 Calories
14g Protein
33g Total Fat
77g Carbs
52% Health Score
Limit These
Calories
648k
Fat
33g
Saturated Fat
6g
Carbohydrates
77g
Sugar
23g
Cholesterol
0.0mg
Sodium
1937mg
Get Enough Of These
Protein
14g
Vitamin K
453µg
Vitamin C
226mg
Vitamin A
3244IU
Vitamin B6
1mg
Potassium
1796mg
Folate
193µg
Fiber
11g
Manganese
0.84mg
Vitamin E
4mg
Phosphorus
319mg
Iron
4mg
Calcium
267mg
Vitamin B3
5mg
Vitamin B2
0.41mg
Magnesium
93mg
Vitamin B1
0.34mg
Copper
0.41mg
Vitamin B5
1mg
Selenium
7µg
Zinc
1mg
Vitamin B12
0.64µg
Vitamin D
0.71µg
covered percent of daily need
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