Vegan Broccoli Soup Recipe
This Instant Pot broccoli soup is ready to serve in less than 10 minutes and is made with 4 ingredients!
Servings: 6 servings
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
- If you don't have an immersion blender, you can use a stand blender. Ladle your soup in portions into the blender and blend in batches before returning it to the pot.
- Season to taste. The great thing about this vegan broccoli soup is that all the seasoning happens at the end so you have full control over the final flavor. I'm pretty generous with the fresh cracked pepper (I love the way it tastes with the fennel), but you can season however you like.
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
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