This creamy & comforting vegan soup is the perfect way to use up broccoli stems. It goes great with vegan pretzel breads, too!
Broccoli, cheese & potato soup is one of those things I love to eat on a cold day. It’s a smooth soup without lots of chunks, and it’s so easy to make. I throw everything in the Instant Pot to cook it, then blend it up in a blender (or you can use an inversion blender, too!).
This creamy & comforting soup is the perfect way to use up broccoli stems.
Ingredients
- 1 cup onion chopped
- 1 Tbsp vegetable oil
- 2 carrots
- 1 cup broccoli stems
- 3 russet potatoes chopped
- 6 cups water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 3 tsp vegetable bouillon
- 1/4 cup nutritional yeast flakes
- 1/4 cup raw cashews
- 1 cup broccoli florets
Instructions
- Add onions to the Instant Pot and sauté for 5 minutes with the oil. Then add all the ingredients except the broccoli florets and pressure cook for 9 minutes at high pressure. perform manual release when done.
- Use a blender or inversion blender to blend the soup into a smooth consistency. Add in the other cup of broccoli florets and blend a little bit more, just to break up the florets. Put the lid on the Instant Pot for another 5 minutes to cook the broccoli.
Nutrition
Calories: 92kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 265mg | Potassium: 433mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2152IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 1mg
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