Cream of Broccoli Soup (Instant Pot & Stovetop)
User Reviews
4.9
120 reviews
Excellent
Cream of Broccoli Soup (Instant Pot & Stovetop)
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Healthy Cream of Broccoli soup made in the Instant Pot or Stovetop in less than 30 minutes. This amazing comfort food can be enjoyed guilt free with this plant based vegan & gluten free recipe. Perfect for a quick satisfying lunch or dinner.
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Ingredients
- 1 tablespoon oil
- 1 cup onion diced
- 3 cloves garlic minced
- 1 lb broccoli cut into small florets, about 5 cups
- 1 cup carrots cut into pieces
- 1/3 cup cashews
- 2 cups broth
- 3/4 cup coconut milk
- 1 tablespoon lemon juice (optional)
- salt to taste
- black pepper to taste (optional)
To garnish
- basil (optional)
- 2 tablespoon parsley chopped (optional)
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Instructions
Instant Pot Method
- Start the instant pot in Saute mode and heat oil in it. Add diced onions and garlic and sauté for about 3 minutes.
- Add broccoli, carrots, cashews and broth. Stir it all up. Press Cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for for 3 mins.
- After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually.
- Add coconut milk. Use an immersion blender to blend the soup to a creamy texture. You can also transfer to a blender such as Vitamix to blend the soup. Be careful while blending to avoid hot splatters.
- Season the soup with salt, pepper and lemon juice. Top with parsley and basil to garnish. Enjoy with toasted bread!
Stovetop Method
- Heat oil in a dutch oven or large pot on medium-high heat. Add onions and garlic. Saute for a couple of minutes.
- Then add broccoli, carrots, cashews, and broth. Let it come to a boil, then reduce the heat to low. Cover with a lid and simmer for about 15 minutes.
- Then, blend the soup with an immersion blender or a countertop blender until it is smooth.
- Add the coconut milk and lemon juice. Season with salt and pepper as needed. Heat the soup for a couple of minutes.
- Cream of broccoli soup is ready to be served. Top with parsley and basil to garnish. Enjoy with toasted bread!
Equipments used:
Notes
- Broth: I used vegetable Better than Bouillon base to make the broth for this soup. You can use any broth of your choice.
- Nut-free variation: To make this recipe nut-free, add potato to make it creamy. Another option is to add cheese.
- Replacement for coconut milk: You can use heavy whipping cream instead of coconut milk. Note that this will make the soup non-vegan.
- Storing the soup: This can be refrigerated for up to 3 days. It can also be frozen. Let the soup cool down completely, then pack it in small containers before you freeze, so you only take it out as needed.
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Nutrition Information
Show Details
Calories
265kcal
(13%)
Carbohydrates
21g
(7%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Sodium
104mg
(4%)
Potassium
804mg
(23%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
6210IU
(124%)
Vitamin C
111.1mg
(123%)
Calcium
96mg
(10%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Sodium | 104mg | 4% |
| Potassium | 804mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 6210IU | 124% |
| Vitamin C | 111.1mg | 123% |
| Calcium | 96mg | 10% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
120 reviews
Excellent
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