INGREDIENTS [vegan style!]
– Broccoli: about 5 to 6 cups chopped (400g)
– Greek vegan yogurt: about ⅔ cup (150g)
– Veggie broth: about ¾ cup + 1 tablespoon (200ml)
– Yellow onion: about 2 to 3 tablespoons finely minced, roughly – small onion: ¼ of it (25g)
– Dijon mustard: 1 teaspoon
– Lemon juice: 1 to 2 tablespoons
– Garlic powder, salt, and black pepper: to taste (start with about ¼ to ½ teaspoon each)
TOPPINGS
– nutritional yeast: 3 tablespoons (15g)
METHOD
1. Simmer broccoli, onion + broth
covered until very soft.
2. Add seasonings and blend
3. Blend in greek yogurt
Store airtight in the fridge for 3-4 days or freeze for up to 3 months
NUTRITION
Per serving (1/4 of the recipe):
Calories: 78.8 kcal
Protein: 8.8 g
Fat: 0.7 g
Carbohydrates: 10.9 g
Fiber: 3.5 g
Sugars: 2.7 g
Total for the entire recipe (4 servings):
Calories: 315.2 kcal
Protein: 35.2 g
Fat: 2.8 g
Carbohydrates: 43.6 g
Fiber: 14.0 g
Sugars: 10.8 g