Creamy Vegan Broccoli and Cheese Soup

Name: Creamy Vegan Broccoli and Cheese Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 60 g cashew nuts; 3 slices sliced white bread; 1 broccoli; 3 - 5 garlic cloves; 100 g onions; 30 g olive oil; 1 vegetable stock cube (for 0.5 l); 90 g carrots; 200 g potatoes; 1100 g water; 40 g nutritional yeast flakes; ¾ tsp dried mixed herbs; ¾ tsp paprika; ¼ tsp ground cayenne pepper; 1 tsp fine sea salt; ¼ tsp ground black pepper

4.4 ( 120 évaluations )

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Niveau facile

Temps de préparation 15min

Temps total 1h 15min

Nombre de portions 4 portions

Ingrédients

60 g cashew nuts
3 slices sliced white bread thick, diced (2 cm)
ou sourdough bread diced (2 cm)
1 broccoli (approx. 500 g), florets, halved if large amd stems, lightly peeled, cut in pieces (2 cm x 5 cm)
3 - 5 garlic cloves to taste
100 g onions quartered
30 g olive oil plus extra for drizzling
1 vegetable stock cube (for 0.5 l) crumbled
ou 1 heaped tsp vegetable stock paste, homemade
90 g carrots cut in pieces (3 cm)
200 g potatoes peeled, diced (3 cm)
1100 g water plus extra for soaking
40 g nutritional yeast flakes
¾ tsp dried mixed herbs
¾ tsp paprika
¼ tsp ground cayenne pepper
1 tsp fine sea salt plus extra to taste
¼ tsp ground black pepper plus extra to taste
vegan cheese, grated for sprinkling (optionnel)

Infos nut.: par 1 portion
Calories: 390 kcal / 1629 kJ
Protides: 18 g
Lipides: 17 g
Glucides: 36 g
Fibre: 11 g
Graisses saturées: 2.8 g
Sodium: 1032 mg