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

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Schwierigkeitsgrad einfach

Arbeitszeit 15 Min

Gesamtzeit 1 Std. 15 Min

Portionen 4 portions

Zutaten

60 g cashew nuts
3 slices sliced white bread, thick, diced (2 cm)
oder 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
oder 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 (optional)

Nährwerte: pro 1 portion
Brennwert: 1629 kJ / 390 kcal
Eiweiß: 18 g
Kohlenhydrate: 36 g
Fett: 17 g
gesättigte Fettsäuren: 2.8 g
Ballaststoffe: 11 g
Natrium: 1032 mg