Instant Pot Vegan Broccoli Soup

Looking for a vegan alternative to classic broccoli soup? Look no further than this Instant Pot recipe. Made with nutritional yeast, vegetable broth, and cashew nuts, this vegan soup is packed with flavour and nutrients. This not only makes for a healthy diabetes dinner, but it’s also a heart smart choice.

Perspective image of a bowl of green soup topped with croutons and seeds.

This delicious vegan broccoli soup is both creamy and comforting, with a cheesy flavour that will keep you coming back for more. I never would have guessed that posting a video of my delectable curried broccoli on Instagram would lead to so many requests for meatless meals – but here you are folks!

As a registered dietitian and certified diabetes educator, I’m always striving to create new plant-powered dishes that are balanced in carbohydrates, protein, and healthy fats. This recipe for vegan broccoli soup is the perfect combination of all three. Besides, it’s also great for folks who are dairy intolerant — on the hunt for dairy free broccoli soup. What I love most, though, is that you achieve an incredible cream-like consistency (thanks to the cashews!).

What are the ingredients for broccoli soup?

You’ll love the simple list of ingredients for this vegan broccoli soup:

Food ingredients arranged on a bamboo mat. Ingredients include vegetables and spices.
  • Broccoli: of course, fresh broccoli, that’s been washed and chopped into medium florets.
  • Nutritional yeast: adds a cheesy flavour and boosts the vegan protein content as well. This ingredient is crucial for making the best broccoli soup recipe.
  • Potatoes: for added creaminess and delicious carbs. I like to use small creamer potatoes because they have a softer texture.
  • Celery: If you’ve got sticks of celery lying at the back of your fridge, now’s the time to use them up. They’re a brilliant addition to this easy soup, adding even more nutrients and deliciousness.
  • Vegetable broth: gives added flavour versus simply using water. By using no salt broth, this recipe is designed to be diabetes friendly and heart healthy. However, you can substitute regular vegetable broth, if you prefer.
  • Cashews: not only add creaminess but also pack a powerful protein punch. I don’t soak the cashews, but if you have time, feel free to soak them before blending them into the soup.
  • Onion: a red onion brings a touch of sweetness and depth to the soup.
  • Garlic: adds an additional layer of flavour. Sliced garlic fried in oil is, well, heavenly.
  • Oil: Extra-virgin olive oil is my preferred option, however, feel free to use any cooking oil you have on hand.
  • Salt and pepper: to taste.
  • Dill: Without exaggeration, I think, fresh dill makes this soup. It’s a key ingredient.

Ready to get started making this vegan soup? Grab your Instant Pot and let’s go!

Instant Pot Vegan Broccoli Soup

How to make it

The only prep work needed for this vegan broccoli soup recipe is chopping the vegetables and measuring out the ingredients. It’s one of those soup recipes that’s incredibly easy to make.

  1. Once the vegetables are prepped (Step 1), begin cooking by turning your Instant Pot to “sauté” mode, and adding oil. Then, sauté the garlic and diced red onion until fragrant and lightly golden, about 2-3 minutes (Steps 2-3).
  2. Next, add all the vegetables and cover them with stock. To finish this stage, season with salt and pepper (Step 4). Set your Instant Pot to “soup” mode and cook them for 2 minutes. Once the cooking is finished, let the pressure release naturally for 5 minutes.
  3. When the Instant Pot is done, and it’s safe to open (Step 5), transfer everything to a high-speed blender.
  4. Finally, add cashew nuts, nutritional yeast, and dill and blend until creamy and smooth (Step 6). Serve warm with sunflower seeds, croutons and a sprinkle of fresh dill on top. It never disappoints.

My go-to blender – Vitamix

I use this Vitamix blender in my kitchen. I got it about 2 years ago and it functions beautifully, making smoothies, frozen desserts and even soups ever so easy!

Tips and substitutions

  • If you don’t have an Instant Pot, feel free to make this vegan broccoli soup on the stovetop. Simply sauté the onion and garlic in a large pot, add in all the ingredients except for cashews, nutritional yeast and dill, and let them simmer until the potatoes are soft. Then, blend everything together before adding the remaining ingredients.
  • For added protein, feel free to add in cooked quinoa or diced tofu before serving. And if you want a vegan twist on the classic broccoli cheddar soup, sprinkle some vegan cheddar shreds on top before serving.
  • Bring texture and crunch to the soup by serving it with vegan croutons and sunflower seeds.
Angled image of green soup topped with croutons and seeds.

Nutrition information per serving

One serving of this vegan broccoli potato soup is:

  • An excellent source of dietary fibre (28% DV)
  • An excellent source of vitamin C (119% DV)
  • A decent source of iron (17% DV)
  • A decent source of vitamin A (12% DV)
  • Relatively high in protein (for soup, anyway) – 11 g
  • Plant-powered, with 26 grams of net carbs

*Nutrient claims based on a 2000-calorie diet.

Storage and leftovers

This vegan broccoli soup stores well in the fridge for up to five days, making it perfect for meal prep. It also freezes exceptionally well in airtight containers for up to three months. We also use it as a delicious sauce over cooked grains or pasta — it serves as a delicious and easy vegan lunch or dinner option any time of year.

Angled perspective image of a bowl of green soup topped with croutons, seeds and herbs.

Is broccoli soup healthy?

This vegan broccoli soup is a powerhouse of nutrition, thanks to all the veggies and nuts. If you’re on the hunt for healthy dinner options, this soup is a great choice.

The term “healthy” can differ from person to person, so I would be cautious about designating any food or dish as unequivocally “healthy.” In my view, a healthy eating pattern should be diverse and not restrictive, with wiggle room for treats and pleasures every once in a while.

With that being said, this broccoli vegan soup is a nutritious recipe that could definitely help you maintain a healthy eating pattern.

Benefits of eating broccoli

Broccoli is a cruciferous vegetable that is packed with nutrition. Some of the key nutrients that broccoli contains include dietary fibre, vitamin C, potassium, and vitamin A.

Not only is broccoli a great source of protein and minerals like calcium and magnesium, but it is also rich in phytonutrients, which are beneficial for overall health.

Some of the health benefits of eating broccoli include:

Does broccoli soup have carbs?

The amount of carbohydrates in broccoli soup will depend on the specific recipe and ingredients used. Generally speaking, this vegan broccoli soup is low in carbohydrates due to the low-carb nature of the main ingredient, broccoli. Using higher-carb ingredients, such as potatoes or corn, would, inevitably, increase the carb count.

Perspective image of a heap of croutons on green soup.

How do you thicken broccoli soup?

If you want to thicken your soup, there are a few options. You could blend in more cooked potatoes or even beans (for example white beans), which will also add extra creaminess. Additionally, adding nuts or seeds to the soup before blending will give the soup a more velvety texture.

What are your favourite meatless Monday recipes?

If you try this vegan soup recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! I can’t wait to see your photos. 

Desi~liciously Yours, Shahzadi

Looking for a vegan alternative to classic broccoli soup? Look no further than this Instant Pot recipe. Made with nutritional yeast, vegetable broth, and cashew nuts, this vegan soup is packed with flavour and nutrients. This not only makes for a healthy diabetes dinner, but it’s also a heart smart choice.

  • 3 cups broccoli, washed and cut into medium florets
  • 4 celery sticks, washed and sliced into medium pieces
  • 1 red onion, thinly sliced
  • 7 baby potatoes, 200 g, washed and cut into quarters
  • 2 tbsp olive oil, extra virgin
  • 2 garlic cloves, sliced
  • 2 cups vegetable stock, no added salt
  • 1 tsp salt, sea salt
  • 1 tsp pepper, black pepper, coarse
  • cup cashew nuts, unsalted, plain
  • ½ cup nutritional yeast
  • 2 tbsp dill, fresh, washed, finely chopped
  • Start by turning your Instant Pot to “sauté” mode, and add oil. Then, sauté the garlic and diced red onion until fragrant and lightly golden, about 2-3 minutes.

  • Add all the vegetables, cover with stock, and season with salt and pepper.

  • Set your Instant Pot to “soup” mode and set it to cook for 2 minutes. Once the cooking is finished, let the pressure release naturally for 5 minutes.

  • When it’s safe to open the Instant pot, transfer everything to a high-speed blender.

  • Add cashew nuts, nutritional yeast, and dill and blend until creamy and smooth. Serve warm with sunflower seeds, croutons and a sprinkle of fresh dill on top. It never disappoints.

  • If you don’t have an Instant Pot, feel free to make this vegan broccoli soup on the stovetop. Simply sauté the onion and garlic in a large pot, add in all the ingredients except for cashews, nutritional yeast and dill, and let simmer until the potatoes are soft. Then blend everything together before adding the remaining ingredients.
  • For added protein, feel free to add in cooked quinoa or diced tofu before serving. And if you want a vegan twist on the classic broccoli cheddar soup, sprinkle some vegan cheddar shreds on top before serving.
  • Bring texture and crunch to the soup by serving it with vegan croutons or sunflower seeds.

Nutrition Information:

Calories: 299kcal (15%)Carbohydrates: 33g (11%)Protein: 11g (22%)Fat: 16g (25%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 827mg (34%)Potassium: 911mg (26%)Fiber: 7g (28%)Sugar: 8g (9%)Vitamin A: 617IU (12%)Vitamin C: 98mg (119%)Calcium: 83mg (8%)Iron: 3mg (17%)

Keep in mind that the nutritional values provided are approximations and suggestions. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Jacqueline M. Faulkner

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