VEGAN BROCCOLI SOUP

I thought I would kick off the soup season with one of my favourites.  This healthy broccoli soup gets all its creaminess from the potatoes and all its awesome flavour from the spices.  It’s made with an entire head of broccoli so you can be sure to get your fibre, protein and calciumI love adding a little bit of nutmeg to give just a hint of a nutty flavour … it will leave you wanting a second bowl.  Enjoy the soup with a grilled cheese or serve it as an appetizer.

Instant Pot Option:

Press sauté on Instant Pot and sauté onions in oil until translucent (approximately 2 minutes).  Add garlic and continue to sauté for another minute.

Turn sauté off and add rest of ingredients.  Stir well.  Secure Instant Pot lid, making sure the pressure release valve is set to the “sealing” position.  Set Instant Pot for 10 minutes.

Use quick release.  Remove lid and blend soup with hand immersion blender until desired consistency is achieved.  Let soup sit for 20 – 30 minutes to thicken and allow flavours to come together.

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VEGAN BROCCOLI SOUP

  • Author: Carla's No Place Like Home
  • Prep Time: 10 minutes
  • Cook Time: IP 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: main/side/appetizer
  • Method: Instant Pot/stove top
  • Cuisine: Canadian/Americian
  • Diet: Vegan

Description

This healthy broccoli soup gets all its creaminess from the potatoes and all its awesome flavour from the spices.  It’s made with an entire head of broccoli so you can be sure to get your fibre, protein and calciumI love adding a little bit of nutmeg to give just a hint of a nutty flavour … it will leave you wanting a second bowl.  Enjoy the soup with a grilled cheese or serve it as an appetizer.


Ingredients

Scale
  • 3 tablespoons avocado oil
  • 1 large yellow onion, chopped
  • 2 garlic cloves, crushed
  • 1 broccoli head, florets chopped and stems removed
  • 3 celery stalks, chopped
  • 2 medium size potatoes, diced into cubes
  • 2 tablespoons nutritional yeast
  • ½ teaspoon dried thyme
  • ¼ teaspoon nutmeg
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 2 organic bouillon cubes, vegetable
  • 8 cups water

Instructions

Instant Pot Option:

  1. Press sauté on Instant Pot and sauté onions in oil until translucent (approximately 2 minutes).
  2. Add garlic and continue to sauté for another minute.
  3. Turn sauté off and add rest of ingredients.  Stir well.
  4. Secure Instant Pot lid, making sure the pressure release valve is set to the “sealing” position.
  5. Set Instant Pot for 10 minutes.
  6. Use quick release.
  7. Remove lid and blend soup with hand immersion blender until desired consistency is achieved.
  8. Let soup sit for 20 – 30 minutes to thicken and allow flavours to come together.

Stove Top Option:

  1. In a large pot, sauté onions in oil until translucent (approximately 2 minutes).
  2. Add garlic and continue to sauté for another minute.
  3. Add rest of ingredients and stir well.
  4. Bring soup to a boil and turn down to a simmer with lid ajar.
  5. Simmer until vegetables can be mashed with fork against the inside of the pot.
  6.   Turn heat off and use the hand immersion blender to blend soup to desired consistency.
  7. Let soup sit for 20 – 30 minutes to thicken and allow flavours to come together.

 

 


Notes

Soup is freezer friendly for 3 months.

Keywords: broccoli soup, healthy soup, Instant Pot recipe, easy soup, vegan/gluten-free soup

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