This creamy broccoli soup is a go- to recipe of mine. Instant Pot soups are such an easy dinner to throw together in a pinch. I love this recipe because it uses seeds and white beans blended together to make the creamy broth. It is a complete vegan meal- veggies, healthy fats, protein all in one!
I love making this recipe in my Instant Pot but you could easily adjust to make it on the stove top. To start out, put the Instant Pot on saute and start heating it up. Once its hot, add in the onions and cook them for a few minutes until soft. You can stir fry in oil but I always water saute by splashing in a tbsp of water to prevent sticking and burning. Once the onions are soft add in the garlic and cook for a couple more minutes, then add the carrots for a couple more minutes stirring occasionally and splashing in water as needed.
After cooking the onions and garlic for a bit we are basically going to throw everything else in the Instant Pot (besides the white beans and seeds) and stir, so add in the broccoli, mushrooms, veggie, broth and spices. You can use frozen or fresh broccoli. Sometimes I like to double the broccoli to make extra soup.
Put the lid on and set the valve to “sealing”. Press “cancel” on sauté then press pressure cook/ manual for 1 minute. When the timer goes off do a quick release
While the Instant Pot is cooking, its time to make the creamy broth to add to the soup. This step might sound weird if you are new to plant based recipes lol. In a high powered blender add in the cashews (or sunflower seeds), white beans, garlic and onion powder and blend on high until creamy. I added the beans to this step because it adds protein to the dish making it more nutritious and filling and you can barely taste them in the soup.
When the timer goes off on the Instant Pot do a quick release. Carefully take off the lid and stir in the creamy bean / seed mixture. I like to break apart the broccoli florets into smaller pieces with the side of my spoon. Stir in the nutritional yeast. Taste the broth and adjust salt and pepper.
Creamy Broccoli Soup
Equipment
- Instant Pot
- Blender
Ingredients
- 1 onion diced
- 3 cloves garlic minced
- 2 carrots peeled and diced
- 4 oz mushrooms diced
- 1 pound broccoli florets
- 4 cups veggie broth
- 1 tsp dried thyme
- 1/2 tsp vegan boullion seasoning
- salt and pepper to taste
- 2 tbsp nutritional yeast
Creamy bean and seed broth
- 1 can white beans, low sodium is best do not drain
- 1/2 cup raw sunflower seeds or raw cashews
- 1/2 cup water
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
Instructions
- 1. Press sauté on the Instant Pot. Once hot, add in the onion and cook for a few minutes until soft, stirring occasionally. Splash in a tbsp water to prevent sticking. Add in the garlic and carrots and cook for a few more minutes, stirring occasionally.
- 2. Add in the broccoli, mushrooms, broth and seasonings and stir. Put on the lid. Press cancel on sauté. Press manual and set the timer to 1 minute.
- 3. While the Instant Pot is cooking make the creamy bean broth in a blender. To a high powered blender add in one can of white beans with the liquid, sunflower seeds, spices and water. Blend on high until completely smooth. It will be thick.
- 4. When the timer goes off on the Instant Pot do a quick release. Take off the lid, pour in the bean mixture and stir. Stir in the nutritional yeast. Break up the broccoli into smaller pieces with the side of the mixing spoon. Taste and adjust with salt and pepper.
