Quick Broccoli Soup
This light and nutritious soup is easy to make and uses common ingredients you probably already have on hand.
Servings 4 bowls
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 32 ounces fresh or frozen broccoli
- 2 cups vegetable broth
Add at the end
- 1 cup plant milk
- 1/2 tsp salt
- 1/2 tsp pepper
Vegan Parm (for topping soup)
- 1/2 cup almond flour (or any ground nuts or seeds)
- 1/4 cup nutritional yeast
- 1 TBSP italian seasoning
- 1/2 tsp salt
- 1/2 tsp garlic powder
Instructions
- Set Instant Pot to saute setting for 7 minutes. Saute the onion, garlic, and celery, adding a bit of water if needed to prevent sticking.
- Once the saute is over, add the broccoli and vegetable broth. Put lid on and set to high pressure for 5 minutes.
- Do either a quick or natural release. Add the milk, salt and pepper, and use either an immersion blender or a regular blender to carefully puree the soup. Serve with the vegan parm--it's not really optional! It adds saltiness and flavor. You could crumble in saltine crackers or some equivalent, instead.
Stove top instructions
- In a large pot on the stove, saute the onion, garlic, and celery for 5-10 minutes, adding a bit of water if needed to prevent sticking.
- Add the broccoli and vegetable broth, and cover. Let cook 10-15 minutes, until broccoli is very tender. Add the milk, salt and pepper, and use either an immersion blender or a regular blender to carefully puree the soup.
- Serve with the vegan parm--it's not really optional! It adds saltiness and flavor. You could crumble in saltine crackers or some equivalent, instead.
