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30-Minute Roasted Broccoli Chowder

A creamy, dreamy, lightened up broccoli chowder recipe
Course Soup
Cuisine American
Keyword broccoli, chowder
Prep Time 10 minutes
Cook Time 25 minutes
soaking time for cashews 2 hours
Total Time 35 minutes
Servings 4 servings
Calories 348kcal
Author Alyssa Rimmer

Ingredients

Instructions

  • Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
  • While cashews are soaking, preheat the oven to 425ºF. Peel and chop the potatoes and arrange them on a baking sheet with the broccoli. Drizzle with about oil and season with salt and pepper.
  • Roast for 20 - 25 minutes until the broccoli is starting to brown and the potatoes are soft (they don't have to be totally soft because we'll be blending them later). Allow the veggies to cool slightly. Set aside 1 1/2 cups of broccoli and add the remaining vegetables into a high powered blender.
  • Drain and rinse the cashews, adding them to the blender along with the nutritional yeast, hummus and quinoa. Pour in 3 cups of broth, miso, garlic powder, lemon juice and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired.
  • Finely chop the reserved broccoli and add to the blender. Stir with a wooden spoon (don't reblend) and serve warm topped with a drizzle of olive oil and a sprinkle of nutritional yeast.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 348kcal | Carbohydrates: 41g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Sodium: 364mg | Potassium: 1264mg | Fiber: 11g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 134.2mg | Calcium: 117mg | Iron: 7.2mg