Cream of Broccoli Soup is comfort food, by anyone's definition and making it in the Instant Pot, just makes it so much better. This homemade soup is ready to serve in less than 30 minutes, and requires fewer than 7 ingredients! Fresh broccoli, potato, leeks and garlic give the soup a traditional taste, but adding the lemon garlic cashew cream adds a smooth flavor that you will love. Vegan, gluten free and dairy free.

Tools Of The Trade Used In This Recipe:

I made this recipe in the Instant Pot 6 Quart Pressure Cooker. Check out my review of the Instant Pot, and see all the delicious recipes that I have made with this gadget that replaces 9 kitchen tools!

Recipe

Cream of Broccoli Soup

Alkaline Recipes

Creamy, fresh homemade broccoli soup. Vegan, gluten free, dairy free.

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Prep Time 20

Cook Time 20

Total Time 40

Servings 4 -6 servings

Calories/serving 255 kcal

Ingredients

Soup

4 cups fresh broccoli or frozen
8 cups vegetable broth
1 large russet potato peeled and chopped
1 leek chopped
6 cloves of garlic
1 teaspoon sea salt
½ teaspoon black pepper

Lemon Garlic Cashew Cream

1 cup raw cashews soaked
1 cup water
juice of 2 lemons
1 teaspoon sea salt
1 teaspoon granulated garlic
For topping 2 tablespoon toasted pistachios

Instructions

Soup

Add all soup ingredients to Instant Pot. Cook on high pressure for 5 minutes. Quick release pressure when soup is finished.
Allow soup to cool slightly.
Using small hand blender, blend a portion of soup vegetables to create a creamy texture. Blend as much or little as you like, however more blending will result in a creamier soup with no vegetables.

Lemon Garlic Cashew Cream

Add all ingredients to high speed blender like Vitamix. Blend until completely smooth.
Add cream to soup and stir slowly until all cream is absorbed into the soup.
Top with toasted pistachios.