Cream of Broccoli Soup

Cream of Broccoli Soup

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 4
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Ingredients


2 cup Baby spinach
1 tsp, ground Basil, dried
5 cup Broccoli (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)

Instructions


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
again.

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 424  
Calories from fat 145  
Calories from saturated fat 25.2  
Total Fat 16.1  g
Saturated Fat 2.8  g
Trans Fat 0  g
Polyunsaturated Fat 3.0  g
Monounsaturated Fat 8.3  g
Cholesterol 0  mg
Sodium 692  mg
Potassium 1306  mg
Total Carbohydrate 49  g
Dietary Fiber 10.4  g
Sugars 11.4  g
Protein 20.5  g

Dietary servings

Per Portion


Meat Alternative 1.9
Vegetables 4.7

Energy sources


Pygal 47% 467.229700395 185.458413703 34% 313.750585262 252.541963356 19% 330.002920617 122.886516148 47% 34% 19% Carbohydrates Fat Protein
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