Creamy Broccoli Potato Soup
RECIPE UPDATED on 2-15-2024This 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!
Servings: 4 servings
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 (you can leave the peels on!)
- 4 cups of vegetable broth
- salt and black pepper to taste
- 1/2 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 all of the rest of the ingredients (except for the soy milk and nutritional yeast flakes) to the pot. . Bring mixture to a boil.
- Simmer, uncovered, for 15-20 minutes until veggies are tender.
- Then, blend most of the soup (except the tiny broccoli pieces) in a high-speed blender (BlendTec or Vitamix) or a hand blender until very smooth. Add the soup back into the Instant Pot, then stir in the soy milk and nutritional yeast flakes. Add salt and black pepper to taste. Serve!
PRESSURE COOKER INSTRUCTIONS:
- Add all of the ingredients (except for the soy milk and nutritional yeast flakes) to the pressure cooker pot. Set the pressure manually to 6 minutes with QUICK RELEASE.
- Then, blend most of the soup (except the tiny broccoli pieces) in a high-speed blender (BlendTec or Vitamix) or a hand blender until very smooth. Add the soup back into the Instant Pot, then stir in the soy milk and nutritional yeast flakes. Add salt and black pepper to taste. Serve!
Notes
Adapted from “1000 vegan Recipes” by Robin Robertson
I made this tonight. It was really good!
So glad you enjoyed it!