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Vegan Broccoli Soup in Just 5 Minutes

2 mins Cook
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This wholesome instant Pot broccoli soup is prepared to serve in less than 10 minutes! clean to make with four components, it’s so sparkling and delicious.

This Vegan Broccoli Soup is an appropriate weeknight soup that is so quick to prepare dinner with a colourful color and flavor! easy to make with handiest four components and ideal with frozen veggies. This recipe comes from Sarah Copeland’s cookbook instant family meals. She loves this recipe because it’s “short as a wink to cook dinner” and it offers a lot flexibility!

You can also try my recipe of Fatteh Crispy Pita, Hummus And Yoghourt. You’ll love the taste of this middle eastern vegan recipe.

Vegan Broccoli Soup in Just 5 Minutes
Vegan Broccoli Soup in Just 5 Minutes

Ingredients to Make the Broccoli Soup Recipe

  • Broccoli: you can use clean or frozen broccoli. ensure to cut them into florets to they grow to be more flavorful while mixed.
  • Peas: much like broccoli, the peas may be clean or frozen. They provide amazing sweetness to the soup recipe that enhances the cruciferous broccoli.
  • Fennel: If you can’t find fennel or it’s out of season, you can change it in for celery. grasp my hints for a way to cut fennel and make certain to store the fronds. you could use them on this broccoli soup too!
  • Broth: I prefer to use vegetable broth to hold the recipe vegan, however you could also make it with bird broth.
  • Salt & pepper: For seasoning, however sense unfastened to add in every other herbs to it.

How to Make Broccoli Soup in the Instant Pot

  1. Place the broth, broccoli, peas and fennel into your pressure cooker.
  2. Cook on high pressure.
  3. Blend until smooth, and season to taste.

Tips for Making the Recipe

Preserve heat with lid off for fine color. After mixing the soup, in case you’re no longer equipped to serve it, go back the internal pot to the stress cooker and leave at the hold heat placing. retaining the lid off allows keep the intense green colour in step with Sarah.
Use frozen broccoli to make it a pinch. both the peas and broccoli can be both clean or frozen relying on what’s to be had. The frozen greens are simply more likely to preserve the coloration a shiny punchy inexperienced!
If you don’t have an immersion blender, you can use a stand blender. Ladle it in portions into the blender and mix in batches before returning it to the pot. Be cautious although because the broccoli and pea soup could be particularly warm!
Season to taste. The top notch issue approximately this vegan broccoli soup is that each one the seasoning happens at the give up of cooking so you have full control of the final flavor. I’m pretty beneficiant with the fresh cracked pepper I add as it works honestly properly with the fennel on this recipe.

Frequently Asked Questions

What if I don’t have an immediate pot?
If you don’t have an electric powered strain cooker, you could make this soup at the stovetop. area the ingredients into a pot and bring to a simmer. Simmer for approximately 20 mins until the broccoli is soft earlier than mixing.

Can you’re making it ahead of time?
This vegan broccoli soup will lose it’s vivid inexperienced shade if you make it beforehand of time, however it’ll nonetheless be excellent to devour. permit the soup cool absolutely earlier than placing it in an airtight field and it’ll maintain well in the refrigerator for as much as five days. you could reheat the soup gently on the stovetop or inside the microwave for a pair minutes, stirring 1/2 manner through.

Can you freeze it?
Yes, due to the fact this soup doesn’t include any dairy, it’s perfect for the freezer. it’s going to maintain for up to 6 months frozen, just defrost it within the refrigerator in a single day earlier than reheating it.

Vegan Broccoli Soup in Just 5 Minutes

Vegan Broccoli Soup in Just 5 Minutes

This wholesome instant Pot broccoli soup is prepared to serve in less than 10 minutes! clean to make with four components, it's so sparkling and delicious.
prep time
5 mins
cooking time
2 mins
total time
7 mins



  • 3 ½ cups vegetable broth

  • 1 medium head of broccoli cut into florets

  • 8 ounces frozen peas

  • 1 small head of fennel trimmed and quartered

  • ¾ teaspoon sea salt

  • freshly cracked black pepper

  • Olive oil for serving

  • Crispy bread croutons for serving

  • Fennel leaves for serving


Combine the broth, broccoli, peas and fennel inside the internal pot of the stress cooker. Lock at the lid and strain cook on high strain for two mins. release group manually.
Open the lid and take away the inner pot from the cooker. Use an immersion blender to puree the soup until easy, about three minutes.
Season with salt and pepper.
Serve with selfmade croutons, and drizzle of olive oil and fennel leaves, if favored.


Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge and reheat really well. Freezing Instructions: Let the soup cool completely before freezing. Freeze for up to 6 months. Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe. Instead of peas, feel free to use lima beans or black-eyed peas Instead of fennel, you can substitute celery. Instead of vegetable broth, you can use chicken broth or milk. Super-Quick Broccoli -Pea Soup Reprinted from Instant Family Meals Delicious Dishes from your Slow Cooker, Pressure Cooker, Multicooker, and Instant Pot by Sarah Copeland with permission from Clarkson Potter, 2020
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