Description

This creamy broccoli soup tastes rich and cheesy, but it’s completely plant-based. And thanks to the Instant Pot, it comes together quickly so it’s perfect for busy weeknights.

Ingredients

Units Scale

1 tablespoon vegan butter or olive oil
1 large yellow onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 cup all-purpose flour (or gluten-free flour)
1 medium russet potato, peeled and chopped
4 cups vegetable broth (I like the not-chicken style)
4 cups chopped broccoli florets
1/2 teaspoon salt
1 cup cashews, soaked (see note)
1/4 cup nutritional yeast
Additional salt & pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Add the butter or oil to the Instant Pot and press sauté to begin cooking.
Add the onion, carrot, and celery and cook for 4 minutes, stirring frequently.
Add the garlic and smoked paprika and continue to sauté for one minute.
Add the flour and stir until the vegetables are coated with flour. Continue to cook for one minute.
Add the broth, broccoli, and potato, and lock the lid into place.
Press cancel to end the sauté mode, then press “Manual/Pressure cook” for 5 minutes.
It will take about 15 minutes for the Instant Pot to pressurize, and then the timer will begin counting down.
Once the timer has gone off, quick-release the pressure. Be sure the potato is completely softened. (If not, pressure cook for one more minute.)
Transfer 2 cups of soup to a blender with the soaked cashews, nutritional yeast, and salt to a blender. Blend until completely smooth.
Transfer the blended soup back to the pot. Stir until combined. You can mash the soup with a potato masher or continue to blend if you want a smoother soup.
Add salt and pepper to taste, if needed.

Notes

How to soak cashews for easy blending:

Traditional method: Soak the cashews in one cup of water overnight or for 4-5 hours. Then blend on high until smooth.

Quick method: Add the cashews to a heat-safe bowl. Cover with one cup of boiling water and cover the bowl with a plate. Let it sit for 10 minutes. Blend on high until smooth.