Vegetarian

Cheesy broccoli soup with zucchini pasta is for Soup.

Cheesy broccoli soup with zucchini pasta takes 15 minutes to prepare.

Cheesy broccoli soup with zucchini pasta takes 30 minutes to cook.

Cheesy broccoli soup with zucchini pasta makes 1 servings.

The ingredients for Cheesy broccoli soup with zucchini pasta are:

Broccoli, fresh, 150 grams
Zucchini, baby, 200 grams
Veggie Patch Falafel Chickpea Balls, 84 grams
Ann's House Unsalted Roasted Cashews, 15 grams
Bob's Red Mill Large Flake Nutritional Food Yeast, 12 grams
Kirkland Signature Himalayan Pink Salts, 1 gram or to taste

Here is how you make Cheesy broccoli soup with zucchini pasta:

Soak cashew in clean water overnight.Wash, cut and cook broccoli until soft.Meanwhile use Spirooli (or other vegetable pasta maker) to make zucchini pasta. You can eat them raw but I prefer to cook them in the soup for a few minutes.Let cooked broccoli cool and add to blender. Add drained cashews and nutritional yeast, salt to taste and water for desired consistency. Blend well.You can heat up the soup and add the zucchini.I bake the chickpea balls in the toast-r-oven for ca 8 minutes on 375 degree Celsius.Serving Size:?makes 1 serving

The nutritional information for Cheesy broccoli soup with zucchini pasta is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 363.2

• Total Fat: 16.9 g
• Cholesterol: 0.0 mg
• Sodium: 835.0 mg
• Total Carbs: 34.9 g
• Dietary Fiber: 10.6 g
• Protein: 16.8 g

The dietary needs meet for Cheesy broccoli soup with zucchini pasta is Vegan