Vegan Broccoli Soup
User Reviews
5
Vegan Broccoli Soup
Description
The soup is prepared in a pressure cooker, combining low sodium vegetable broth with broccoli, frozen peas, and trimmed fennel bulb. After cooking for a brief 2 minutes under high pressure and a manual steam release, the ingredients are blended to a pureed texture. Salt and black pepper season the soup to taste. Serving includes a drizzle of olive oil, crisp bread croutons for texture, and fennel leaves to enhance the distinctive flavor.
The texture is smooth and creamy without dairy, relying on the vegetables themselves for body. The fennel adds a mild sweet and herbal note, complementing the earthy broccoli and sweet peas. This soup fits well as a vegan or light meal option.
Notes advise storing leftovers in an airtight container for up to 5 days in the fridge and freezing for up to 6 months after cooling completely. Possible substitutes include lima beans or black-eyed peas for frozen peas, celery for fennel, and chicken broth or milk in place of vegetable broth. These guidance points offer flexibility in ingredient availability and show the soup can adapt while maintaining its character.
Ingredients
- 3 ½ cups vegetable broth low sodium
- 1 broccoli cut into florets, head
- 8 ounces peas frozen
- 1 fennel bulb trimmed and quartered, small head
- ¾ teaspoon salt sea salt
- black pepper
- olive oil for serving
- Bread croutons for serving, crispy
- fennel leaves for serving
Instructions
- Combine the broth, broccoli, peas and fennel in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 2 minutes. Release team manually.
- Open the lid and remove the inner pot from the cooker. Use an immersion blender to puree the soup until smooth, about 3 minutes.
- Season with salt and pepper.
- Serve with homemade croutons, and drizzle of olive oil and fennel leaves, if desired.
Notes
- Store leftovers in an airtight container for up to 5 days refrigerated, reheating gently.
- Allow soup to cool completely before freezing; freeze up to 6 months in suitable containers.
- Frozen peas can be substituted with lima beans or black-eyed peas for variation.
- If fennel is unavailable, celery can be used to provide a similar flavor base.
- For non-vegan variations, chicken broth or milk may replace vegetable broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 870mg | 36% |
| Potassium | 807mg | 17% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 873IU | 17% |
| Vitamin C | 21mg | 23% |
| Calcium | 213mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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