Instant Pot Vegan Cream of Broccoli Soup
Ingredients
-
32
ounces
frozen broccoli
-
1
tablespoon
olive oil
-
1
cup
diced yellow onion
-
1
cup
diced carrot
-
1
pound
potatoes, peeled and diced into ½" cubes
-
¼
teaspoon
salt
-
3
cloves
garlic, minced
-
½
teaspoon
black pepper
-
2
tablespoons
nutritional yeast
-
3½
cups
vegetable broth
-
1
cup
unsweetened soy milk
-
1
tablespoon
fresh chopped parsley for garnish
Instructions
- Sauté onion, carrot, diced potato, and garlic in olive oil for about 5 minutes until softened.
- Add broccoli, black pepper, nutritional yeast, and vegetable broth, then stir to combine.
- Seal the Instant Pot lid and cook on high pressure for 2 minutes, allowing time to come to pressure.
- Perform a quick pressure release and remove the lid.
- Stir in soy milk and blend the soup with an immersion blender until smooth.
- Adjust seasoning with salt and pepper, and garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
168
Total fat
4g
Total carbohydrates
28g
Total protein
9g
Sodium
734mg
Cholesterol
0mg
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