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–+ servings
vegan broccoli almond soup served in a red soup bowl with a half eaten roll at the back.
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5 from 2 votes

Broccoli Almond Soup

Creamy, vegan and filling soup with broccoli and nutty almonds.
Prep Time10 minutes
Cook Time10 minutes
Pressure release time5 minutes
Course: Appetizer, Soup
Cuisine: International
Servings: 3 persons
Calories: 164kcal

Equipment

  • 6 qt Instant Pot/ 3 liter pressure cooker
  • Immersion blender/ Blender

Ingredients

  • 1 tbsp olive oil
  • 15 grams chopped garlic 1/4 cup approximately
  • 1 cup sliced onions
  • 15 blanched almonds
  • 1/2 cup peeled and cubed potatoes 125 g in weight
  • 250 g chopped broccoli florets 1 medium head broccoli stalks removed.
  • 500 ml low sodium vegetable stock
  • 1 tsp white pepper
  • 1 tsp Kosher salt or to taste

Instructions

Instant Pot Broccoli Soup

  • Place the inner pot into the Instant Pot.
  • Turn on SAUTE mode for 7 mins.
  • When the display reads HOT, add the olive oil.
  • Once the oil is hot, add the chopped garlic and onions.
  • Mix well.
  • Saute for 1 min until onion begin to soften.
  • Now, add the potatoes, blanched almonds and broccoli florets.
  • Tip in the pepper and salt. Mix well.
  • Add the stock.
  • Stir to combine.
  • Press CANCEL.
  • Ensure that the sealing ring is fitted properly into the lid.
  • Close the Instant Pot and turn the valve to SEALING.
  • Now press the PRESSURE COOK button.
  • Set the timer to 3 mins and HIGH PRESSURE mode.
  • Allow the cooking cycle to complete.
  • When the cooking cycle is complete, allow the PRESSURE TO RELEASE NATURALLY for 5 MINS.
  • After 5 mins, quick release pressure by turning the VALVE to VENTING.
  • Blending the soup
  • Open the lid.
  • Blend the soup till smooth and creamy using an immersion blender
  • Serve hot with some crusty bread or your choice of carbs.

Open pan method

  • Steam the broccoli using a steamer for 10 mins.
  • Boil potatoes in a pressure cooker until soft and cooked.
  • Heat a pan with olive oil.
  • Now, add the garlic and onions.
  • Mix well and saute until garlic turns golden and onions become pink and soft.
  • This takes roughly 3 mins on medium flame.
  • When done, add the blanched almonds, steamed broccoli florets, boiled potato along with salt and pepper.
  • Add the stock at this stage and stir to combine.
  • Simmer this mixture on medium flame for 3 to 4 mins until it begins to bubble slightly.
  • When done, switch off flame.
  • Blend to a smooth puree using an immersion blender.
  • Alternatively, you can allow the mixture to cool down and blend it in a regular blender too.
  • Simmer the blended soup on low flame for 3 to 4 minutes before serving.

Notes

Nutrition values and facts are provided here as a courtesy. Please use this only as a rough guide.
Instant pot cooking time will vary based on geographic location.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 164kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1475mg | Potassium: 545mg | Fiber: 5g | Sugar: 6g | Vitamin A: 876IU | Vitamin C: 87mg | Calcium: 80mg | Iron: 1mg
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