Vegan Broccoli Soup
This healthy Instant Pot broccoli soup is ready to serve in less than 10 minutes! Easy to make with 4 ingredients, it's so fresh and delicious.
Servings 6 servings
Calories 155kcal
Ingredients
- 3 ½ cups vegetable broth
- 1 medium head of broccoli cut into florets
- 8 ounces frozen peas
- 1 small head of fennel trimmed and quartered
- ¾ teaspoon sea salt
- freshly cracked black pepper
- Olive oil for serving
- Crispy bread croutons for serving
- 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.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge and reheat really well.
Freezing Instructions: Let the soup cool completely before freezing. Freeze for up to 6 months.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of peas, feel free to use lima beans or black-eyed peas
- Instead of fennel, you can substitute celery.
- Instead of vegetable broth, you can use chicken broth or milk.
Nutrition
Calories: 155kcal | Carbohydrates: 37g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 870mg | Potassium: 807mg | Fiber: 14g | Sugar: 4g | Vitamin A: 873IU | Vitamin C: 21mg | Calcium: 213mg | Iron: 5mg