Ingredients45 m servings 193 cals
- Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.
- Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds.
Per Serving: 193 calories; 11.2 g fat; 14.3 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 329 mg sodium. Full nutrition
ReviewsRead all reviews 4
I loved the crunch from the walnuts! Very easy to make! My kids are sensitive to cornstarch, so I boiled 2 large potatoes with the broccoli then pureed half the soup and the potatoes to thicke...
I really wanted this soup to work - we're always looking for yummy soups. My husband, oldest daughter, and oldest son didn't mind it (but also "wouldn't write home about it"), whereas my younge...
The best vegetarian soup I've had in a while. I decided on this on a particular cold night for dinner, and it was a perfect antidote for the chill.