Creamy Broccoli Soup
mrsplantintexas

Creamy Broccoli Potato Soup

Creamy Broccoli Soup
Jump to Recipe Print Recipe Pin Recipe

Creamy Broccoli Potato Soup

This simple soup can be made effortlessly on the stove in a large pot or in your pressure cooker. It is full of “green” nutrients and tastes amazing!
Course: Soup
Keyword: Creamy Broccoli Soup
Servings: 4 servings
Author: Mrs. Plant

Equipment

  • Pressure Cooker or Stovetop

Ingredients

  • 1 medium onion diced small
  • 2 cloves garlic minced
  • 1 large head of broccoli cut into florets
  • 2 medium russet or Yukon gold potatoes peeled and diced
  • 4 cups of vegetable broth
  • salt and black pepper to taste
  • 1 cup unsweetened soy milk
  • 1/4 cup nutritional yeast flakes optional

Instructions

STOVETOP INSTRUCTIONS:

  • In a large soup pot, steamfry onions (with broth, if needed) until translucent.
  • Add garlic, potatoes, broccoli, pepper, and broth. Bring mixture to a boil.
  • Simmer, uncovered, for 20 minutes until veggies are tender.
  • Add the soy milk, nutritional yeast flakes, and salt to taste. Stir and taste to see if you have enough salt. Then, blend 3/4 of the soup in a high-speed blender (BlendTec or Vitamix) or a hand blender until very smooth. This will be the base of the soup. Add to remaining soup and serve!

PRESSURE COOKER INSTRUCTIONS:

  • In your electric pressure cooker, steamfry onions with a bit of broth or water for about 5 minutes on the BROWN or SAUTÉ setting.
  • Add the garlic, broccoli, potatoes, broth, and pepper. Set the pressure manually to 6 minutes with QUICK RELEASE.
  • Add the soy milk, nutritional yeast flakes, and salt to taste. Stir and taste to see if you have enough salt. Then, blend 3/4 of the soup in a high-speed blender (BlendTec or Vitamix) or a hand blender until very smooth. This will be the base of the soup. Add to remaining soup and serve!

Notes

Adapted from “1000 vegan Recipes” by Robin Robertson

2 comments

Leave a Reply