Vegan Broccoli Soup

5 from 13 votes

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.

Course Soup

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 2

Total Time 7

Servings servings

Calories 155kcal

Author Yumna Jawad

Equipment

Ingredients

3 ½ cups low sodium vegetable broth
1 head broccoli cut into florets
8 ounces frozen peas
1 small head of fennel trimmed and quartered
¾ teaspoon sea salt
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.

Super-Quick Broccoli -Pea Soup Reprinted from Instant Family Meals Delicious Dishes from your Slow Cooker, Pressure Cooker, Multicooker, and Instant Pot by Sarah Copeland with permission from Clarkson Potter, 2020

Nutrition