Creamy Broccoli Soup
Broccoli soup with creamy broth made from seeds and white beans. Oil free, gluten free, vegan. Can be made salt free.
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.
Notes
Use frozen or fresh broccoli.
You can sub white beans for chickpeas but the color will be more yellow.
You can sub sunflower seeds for raw cashews.
I prefer to use low sodium broth and no salt added canned beans. That way I can control the level of sodium in the dish.
If you don't have nutritional yeast you can omit it. It is just as good without it, but it gives the soup a cheesy flavor.