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Creamy Vegan Broccoli and Cheese Soup
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- 60 g cashew nuts
- 3 slices sliced white bread, thick, diced (2 cm)
- 1 broccoli (approx. 500 g), florets, halved if large amd stems, lightly peeled, cut in pieces (2 cm x 5 cm)
- 3 - 5 garlic cloves, to taste
- 100 g onions, quartered
- 30 g olive oil, plus extra for drizzling
- 1 vegetable stock cube (for 0.5 l), crumbled
- 90 g carrots, cut in pieces (3 cm)
- 200 g potatoes, peeled, diced (3 cm)
- 1100 g water, plus extra for soaking
- 40 g nutritional yeast flakes
- ¾ tsp dried mixed herbs
- ¾ tsp paprika
- ¼ tsp ground cayenne pepper
- 1 tsp fine sea salt, plus extra to taste
- ¼ tsp ground black pepper, plus extra to taste
- vegan cheese, grated, for sprinkling (optional)
- per 1 portion
- 1629 kJ / 390 kcal
- 18 g
- 36 g
- 17 g
- Saturated Fat
- 2.8 g
- 11 g
- 1032 mg
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