It’s a blustery, rainy day on Denman today, so I decided to Instant Pot-ify my “cheddary” broccoli soup for dinner this evening. In truth, it’s Isa Chandra Moscowitz’s recipe–from her most excellent cookbook, Isa Does It!
Instant Pot Creamy Broccoli Soup
Makes 6 servings (1.5 cups each)
Turn the IP onto “saute,” spray with oil and saute until translucent:
- 1 small yellow onion, diced
- 1/2 tsp salt, plus a pinch
- 3 cloves garlic, minced
- 4 cups chopped broccoli – stems and florets
- 1/2 cup peeled and chopped carrots
- 1/2 tsp ground turmeric
- 3 cups vegetable broth
Set the IP for 2 minutes on high pressure.
Next, throw the following into the Vitamix and blend until smooth:
- 1 cup cashews
- 2 cups vegetable broth
- 3 Tbsp miso
- 2 Tbsp nutritional yeast flakes
Once the Instant Pot finishes, do a controlled quick release. Next, add the cashew cream to the soup. Use an immersion blender to puree the whole thing. Turn the IP onto “saute” again and let simmer for a few minutes, until thickened, stirring occasionally.
Once thickened, add…
- 2 Tbsp fresh lemon juice
- freshly ground black pepper
Taste for seasoning, and serve.
This whole process takes only as long as it takes for a fresh baguette to bake, and it’s just as delicious as making it on the stove top!
This soup is good enough to serve to company, and takes almost no time to make in the IP. In fact, I made another batch this morning to freeze (because I was afraid of my broccoli going off).
Also, though the soup tastes very rich (and is very filling), each serving (of 1.5 cups) is only about 250 calories. Serve it with a whole-wheat baguette and it’s a full meal!
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