This is an excellent cream-based (and vegan) soup.
Servings |
1 cup
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Calories | Cholesterol | Sat Fat | Carbs |
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118 | 0mg | 0.1g | 18g |
Recipe Footprint (for Recipe's Default # of Servings)
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1.9 | Water saved (gallons) [animal consumption only] |
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4.6 | Manure (pounds) not deposited into the environment |
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5.3 | Grains / feed (pounds) not consumed by animals |
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11.3 | Methane (gallons) not created by animals |
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138.7 | CO2 (pounds) not released into the atmosphere |
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.2 | Animal lives saved |
Recipe Chef | Pamela Kurp |
Prep Time | 15 minutes |
Cook Time | 30 minutes |
Ingredients
- 1 lb broccoli (quartered)
- 1 C yellow onions (quartered)
- 1 garlic clove
- 2 C vegetable broth
- 1/4 C flour (unbleached all purpose)
- 2 1/2 C soy milk
- 1 Tbsp soy sauce
- 1 tsp basil (dried)
- 1/2 tsp black pepper
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Cut the broccoli into segments; reserve one-third (about 1 cup for 6 servings) of the broccoli (florets).
- In a large pot, bring the first four ingredients to a boil. Reduce the heat to medium and cook for approximately 15 minutes or until the vegetables are tender.
- Puree the broth mixture with the flour in a blender (in batches, if necessary).
- Return the puree to the large pot; add the remaining ingredients and broccoli florets. Cook over medium heat until the soup thickens and is heated through (but not brought to a full boil).
Recipe Notes
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
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