A creamy vegan recipe
Preheat oven to 350F.
Heat oil, then saute onions until soft. Season generously with salt,add garlic, then cook another few minutes. Add broth, milk, broccoli and bring to a simmer. Cover, reduce heat and let simmer for 20 minutes, or until broccoli is tender. Reserve some florets, and transfer soup to a blender and puree. Return pureed soup to pot, and add reserved broccoli florets. Stir in yeast. Add lemon juice and season with salt/pepper.
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Serving Size: 1 Serving (457g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 255 | ||
Calories from Fat: 41 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 593.9mg | 20 % | |
Potassium 1444.8mg | 38 % | |
Total Carbohydrate 39.2g | 12 % | |
Dietary Fiber 14.2g | 57 % | |
Sugars, other 25g | ||
Protein 22.7g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 255
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