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Vegan Broccoli Cheddar Soup

 
One serving costs about $3.69 One serving costs about $3.69

$3.69 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:84%

Spoonacular Score: 84%

 

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

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 cup
0.5 cup 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 cup olive oil
0.5 cup
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
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Equipment

mixing bowl
mixing bowl
microwave
microwave
oven
oven
blender
blender
pot
pot
mixing bowl
mixing bowl
microwave
microwave
oven
oven
blender
blender
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: $3.63
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
$1.26
$2.38
$0.02
$1.29
$0.48
$0.31
$3.25
$0.08
$14.52
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Nutritional Information

Quickview
759k Calories
13g Protein
48g Total Fat
70g Carbs
53% Health Score
Limit These
Calories
759k
38%

Fat
48g
75%

  Saturated Fat
8g
54%

Carbohydrates
70g
24%

  Sugar
16g
18%

Cholesterol
0.0mg
0%

Sodium
1905mg
83%

Get Enough Of These
Protein
13g
27%

Vitamin K
455µg
434%

Vitamin C
231mg
280%

Vitamin A
3086IU
62%

Vitamin B6
1mg
53%

Vitamin E
7mg
50%

Folate
195µg
49%

Potassium
1689mg
48%

Fiber
11g
47%

Manganese
0.81mg
40%

Phosphorus
282mg
28%

Iron
4mg
27%

Vitamin B3
5mg
26%

Calcium
258mg
26%

Vitamin B2
0.42mg
24%

Magnesium
92mg
23%

Vitamin B1
0.34mg
23%

Copper
0.4mg
20%

Vitamin B5
1mg
17%

Zinc
1mg
11%

Vitamin B12
0.64µg
11%

Selenium
7µg
11%

Vitamin D
0.71µg
5%

covered percent of daily need

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