4 Serves
49 Mins
Prepare the broccoli by chopping the stalks into small pieces while reserving 1.5 cups of tiny florets for later. Peel and dice the potatoes.
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NigerianVitamin E
8 mg / 15 mgVitamin K
353 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
255 µg / 400 µgCalcium
676 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
673 mg / 1,250 mgPotassium
1938 mg / 4,700 mgSodium
1174 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
10 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
10 g / 28 gSugar
25 g / 50 gSaturated Fat
16 g / 20 gCholesterol
66 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
In a large soup pot, heat olive oil over medium-high heat. Sauté the chopped shallot, onion, and jalapeno until softened.
Add the diced potatoes, broccoli stalks, lemon juice, vegetable broth, salt, and pepper to the pot. Cover and simmer until the vegetables are tender.
Transfer the mixture to a large bowl, stir in the soy milk, vegan mayonnaise, and coffee creamer. Blend in batches using a high-speed blender until completely smooth.
Return the soup to the pot, add the reserved broccoli florets, and simmer for 20 minutes. Stir in the cheddar cheese, fresh parsley, and basil before serving.
21
g36
g17
g
