Cream of Broccoli Soup

9 30 411
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Cream of Broccoli Soup
Health Rating


2 cup Baby spinach
1 tsp, ground Basil, dried
5 cup Broccoli, raw (chopped)
1 medium Carrots (chopped)
1 cup Cashew nuts, raw
3 medium stalk(s) Celery (chopped)
1 can (14oz) Lentils, canned (green lentils)
1 tsp Sea salt
1 onion(s) Sweet onion (chopped)


Throw your chopped onion, carrot, celery and broccoli in a large pot. Pour in 6 cups of water and
add the dried basil and sea salt. Place over high heat and bring to a boil. Once boiling, cover the
pot and reduce to a simmer. Let simmer for 15 to 20 minutes or until broccoli is tender.

In a blender, create your cashew cream by blending together 1 cup of cashews with 1 cup
water. Pour the cashew cream in with your veggies and stir. Now add your green lentils and stir

Place spinach in the bottom of the blender. Then carefully transfer soup to the blender and
blend to a puree. Ladle into bowls and drizzle with a bit of olive oil if you fancy.

Nutrition Facts

Per Portion

Calories 411
Calories from fat 138
Calories from saturated fat 23.9
Total Fat 15.3 g
Saturated Fat 2.7 g
Trans Fat 0
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 7.8 g
Cholesterol 0
Sodium 689 mg
Potassium 1271 mg
Total Carbohydrate 48 g
Dietary Fiber 10.2 g
Sugars 11.2 g
Protein 20.0 g

Dietary servings

Per Portion

Meat Alternative 1.8
Vegetables 4.6

Energy sources