This dish is usually eaten on cold evenings & it warms your body | Broccoli Soup | 4 Ingredients

This healthy Instant Pot broccoli soup is ready to serve in less than 10 minutes!
Easy to make with 4 ingredients, it's so fresh and delicious.
It's also vegan and gluten free! Try it!
This Vegan Broccoli Soup is the perfect weeknight soup that is so quick to cook with a vibrant color and flavor!
*7 minutes
*Vegetarian
*Serves 6

INGREDIENTS

Produce
1 medium head Broccoli
1 small head Fennel
1 Fennel
8 oz. Peas, frozen

Canned Goods
3 1/2 cups Vegetable broth

Baking & Spices
1 Black pepper, freshly cracked
3/4 tsp Sea salt

Oils & Vinegars
1 Olive oil

Bread & Baked Goods
1 Crispy bread croutons

Broccoli: You can use fresh or frozen broccoli. Make sure to cut them into florets to they become more flavorful when blended.
Peas: Just like broccoli, the peas can be fresh or frozen. They offer great sweetness to the soup recipe that complements the cruciferous broccoli.
Fennel: If you can’t find fennel or it’s out of season, you can swap it in for celery.
Broth: I prefer to use vegetable broth to keep the recipe vegan, but you can also make it with chicken broth.
Salt & pepper: For seasoning, but feel free to add in any other herbs to it.

INSTRUCTIONS

Combine the broth, broccoli, peas and fennel in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 2 minutes. Release team manually.

Open the lid and remove the inner pot from the cooker. Use an immersion blender to puree the soup until smooth, about 3 minutes.

Season with salt and pepper.

Serve with homemade croutons, and drizzle of olive oil and fennel leaves, if desired.

TIPS FOR MAKING THE RECIPE

Keep warm with lid off for best color. After blending the soup, if you’re not ready to serve it, return the inner pot to the pressure cooker and leave on the Keep Warm setting. Keeping the lid off helps maintain the bright green color according to Sarah.

Use frozen broccoli to make it a pinch. Both the peas and broccoli can be either fresh or frozen depending on what’s available. The frozen vegetables are actually more likely to keep the color a bright punchy green!

If you don’t have an immersion blender, you can use a stand blender. Ladle it in portions into the blender and blend in batches before returning it to the pot. Be careful though as the broccoli and pea soup will be very hot!

Season to taste. The great thing about this vegan broccoli soup is that all the seasoning happens at the end of cooking so you have full control of the final taste. I’m quite generous with the fresh cracked pepper I add as it works really well with the fennel in this recipe.

This is such a great soup and so simple and quick to make! The flavors are so deliciously fresh and it’s packed full of goodness.

Thank you for all your love and motivation. I really appreciate everything.
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