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Vegan Broccoli Cheddar Soup

 
One serving costs about $3.54 One serving costs about $3.54

$3.54 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,gluten-free,dairy-free,gluten free,dairy free lunch,soup,main course,main dish,dinner
spoonacular Score:79%

Spoonacular Score: 79%

 

Vegan Broccoli Cheddar Soup is a main course that serves 4. One portion of this dish contains approximately 13g of protein, 49g of fat, and a total of 696 calories. For $3.54 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. 1 person found this recipe to be tasty and satisfying. It is brought to you by Foodista. A mixture of broccoli, salt, garnish/on hand: basil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about about 45 minutes. Overall, this recipe earns a solid spoonacular score of 79%. Similar recipes are Vegan Broccoli “Cheddar” Soup (Paleo), Vegan Broccoli “Cheddar” Stuffed Sweet Potatoes, and Broccoli Cheddar Soup.

Ingredients

Servings:
8 cups
8 cups raw broccoli
raw broccoli
1 large
1 large jalapeno
jalapeno
1
1  shallot
shallot
1
1  lemon (juice)
lemon (juice)
3 cups
3 cups salted vegetable broth
salted vegetable broth
1 tsp
1 tsp pepper
pepper
1 tsp
1 tsp salt
salt
1 small
1 small red onion
red onion
1 cup
1 cup plain soy creamer
plain soy creamer
3 cups
3 cups yukon gold potatoes
yukon gold potatoes
1 cup
1 cup parsley
parsley
1
1  bay leaf
bay leaf
0.5 cups
0.5 cups olive oil
olive oil
1 cup
1 cup plain soy milk
plain soy milk
2 Tbsps
2 Tbsps vegenaise
vegenaise
1.5 cups
1.5 cups shredded vegan cheddar cheese
shredded vegan cheddar cheese
some
some fresh basil
fresh basil
some
some fat-free lower sodium beef broth
fat-free lower sodium beef broth
8 cups raw broccoli
8 cups
raw broccoli
1 large jalapeno
1 large
jalapeno
1  shallot
1
shallot
1  lemon (juice)
1
lemon (juice)
3 cups salted vegetable broth
3 cups
salted vegetable broth
1 tsp pepper
1 tsp
pepper
1 tsp salt
1 tsp
salt
1 small red onion
1 small
red onion
1 cup plain soy creamer
1 cup
plain soy creamer
3 cups yukon gold potatoes
3 cups
yukon gold potatoes
1 cup parsley
1 cup
parsley
1  bay leaf
1
bay leaf
0.5 cups olive oil
0.5 cups
olive oil
1 cup plain soy milk
1 cup
plain soy milk
2 Tbsps vegenaise
2 Tbsps
vegenaise
1.5 cups shredded vegan cheddar cheese
1.5 cups
shredded vegan cheddar cheese
some fresh basil
some
fresh basil
some fat-free lower sodium beef broth
some
fat-free lower sodium beef broth

Equipment

mixing bowl
mixing bowl
microwave
microwave
blender
blender
oven
oven
pot
pot
mixing bowl
mixing bowl
microwave
microwave
blender
blender
oven
oven
pot
pot


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: $3.54
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
3 cups yukon gold potatoes
1 cup parsley
1 bay leaf
½ cups olive oil
1 cup plain soy milk
2 tablespoons vegenaise
1.5 cups shredded vegan cheddar cheese
some fresh basil
Price
$1.60
$0.06
$0.14
$0.20
$2.27
$0.06
$0.37
$0.76
$0.91
$2.38
$0.02
$1.29
$0.48
$0.31
$3.25
$0.08
$14.16

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
696 Calories
13g Protein
48g Total Fat
55g Carbs
53% Health Score
Limit These
Calories
696
35%

Fat
48g
75%

  Saturated Fat
8g
54%

Carbohydrates
55g
19%

  Sugar
15g
17%

Cholesterol
0.0mg
0%

Sodium
1907mg
83%

Get Enough Of These
Protein
13g
27%

Vitamin K
452µg
431%

Vitamin C
210mg
255%

Manganese
1mg
65%

Vitamin A
3083IU
62%

Vitamin E
7mg
50%

Folate
188µg
47%

Fiber
11g
44%

Vitamin B6
0.85mg
42%

Iron
7mg
42%

Potassium
1469mg
42%

Copper
0.75mg
38%

Calcium
275mg
28%

Vitamin B2
0.41mg
24%

Vitamin B3
4mg
24%

Phosphorus
230mg
23%

Magnesium
81mg
20%

Vitamin B5
1mg
16%

Vitamin B1
0.23mg
15%

Zinc
1mg
11%

Vitamin B12
0.64µg
11%

Selenium
7µg
10%

Vitamin D
0.71µg
5%

covered percent of daily need

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