Plant-Based Creamy Broccoli & Cauliflower Soup
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 129kcal
Ingredients
- 1 small onion chopped
- 1 clove garlic crushed
- 2 Tbs. whole wheat flour
- 32 oz. box vegetable broth
- 1-2 carrots peeled and diced
- 1 small potato peeled and diced
- 8 oz. frozen broccoli florets
- 8 oz. frozen cauliflower florets
- 3 Tbs. nutritional yeast
- ½ cup almond milk
- salt & pepper to taste
Instructions
- Cook the onion and garlic in a large soup pot.
- Add a bit of water if it begins to stick.
- Stir in the flour to the onions until it’s well combined.
- Add 1 cup of broth and stir until there aren’t any clumps of flour.
- Add the carrots, potato, broccoli, cauliflower and remaining broth.
- Cover and bring to a boil over high heat, then reduce the heat to medium and continue to cook until the vegetables are very tender and the broccoli and cauliflower are falling apart or can be split into smaller pieces with a spoon.
- Stir in the nutritional yeast and almond milk.
- Season with salt and pepper and serve.
Nutrition
Serving: 3to 4 | Calories: 129kcal | Carbohydrates: 24g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1327mg | Potassium: 735mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4513IU | Vitamin C: 107mg | Calcium: 118mg | Iron: 2mg