Creamy Broccoli Soup

Creamy Broccoli Potato Soup

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

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