Hearty Broccoli Soup (Instant Pot)

My Hearty Broccoli Soup Adventure: A Simple Recipe for Busy Weeknights

As a working mom, time is my most precious commodity. Dinner preparation often feels like a race against the clock, a frantic scramble between work deadlines and bedtime stories. That's why I've fallen head over heels for quick, easy, and nutritious recipes – recipes that don't sacrifice flavor for convenience. And this hearty broccoli soup fits the bill perfectly.

I stumbled upon this recipe while searching for healthy, vegetarian options that could be whipped up in a flash. The Instant Pot version is a godsend; it allows me to prepare a complete and satisfying meal in under 30 minutes, leaving me with ample time to spend with my family. Forget spending hours chopping vegetables and simmering broth – this recipe lets you focus on what matters most: enjoying a delicious, healthy meal with your loved ones.

The beauty of this soup lies in its adaptability. Feel free to experiment with different vegetables, such as carrots, zucchini, or spinach. You can also adjust the seasonings to suit your palate. One day I might add a dash of red pepper flakes for a subtle kick, while another day I’ll opt for a more subdued flavor profile. The possibilities are endless!

This soup isn't just about convenience; it's a celebration of wholesome ingredients. Broccoli, a nutritional powerhouse, is packed with vitamins and antioxidants. The creamy texture comes from the combination of broth and almond milk, creating a satisfyingly rich soup without any heavy cream. The addition of vegan chicken adds a nice protein boost, but it can easily be omitted for a completely vegan option.

The secret ingredient? Nutritional yeast! It provides a cheesy, umami flavor that elevates the soup to another level. It's also a great source of B vitamins. Don’t be intimidated if you haven’t used it before. It’s readily available in most health food stores and adds a unique depth of flavor to the dish.

Beyond its deliciousness, this soup is incredibly versatile. It's perfect for a quick weeknight dinner, a light lunch, or even a satisfying weekend brunch. The leftovers taste even better the next day, so I usually make a large batch to enjoy throughout the week. It’s a perfect meal prep recipe that keeps well in the refrigerator for up to three days.

So, if you're looking for a simple, healthy, and incredibly flavorful soup recipe that won't drain your precious time, look no further. This hearty broccoli soup is a true lifesaver for busy individuals like me. Give it a try, and I’m sure it will quickly become a staple in your kitchen. It’s a recipe that truly embodies the spirit of healthy, effortless eating—the kind that nourishes both body and soul.

Ingredients I Used:

1 small white onion, diced: I always keep a couple of onions on hand; they're so versatile!

1 cup water: Essential for creating the perfect soup consistency.

Dash of black pepper: Freshly ground pepper always elevates the flavor.

3 cloves garlic, diced: Garlic is my go-to ingredient for adding flavor and a health boost to virtually any dish.

1 tablespoon vegan margarine or vegetable oil: I prefer vegan margarine for a richer flavor.

64 ounces mushroom broth: Pacific Foods Organic is my favorite brand; I love its rich and savory taste.

1 cup unsweetened almond milk: Creates that perfectly creamy texture without all the fat.

2 large bunches of broccoli (4 heads), florets only: Broccoli is my go-to for a quick and healthy meal.

1 head of cauliflower, florets only: Adding cauliflower adds another layer of texture and flavor.

1 medium-sized Japanese yam or Yukon Gold potato, peeled and cut into chunks: The potato helps to thicken the soup and give it a heartiness.

2 cups prepared brown rice: Brown rice is a great source of fiber and nutrients.

1 package Beyond Meat lightly seasoned chicken strips, thawed and diced: I use this for extra protein, but feel free to skip it for a completely vegetarian option.

1 chicken-flavored bouillon cube (I use Not-Chick'n): Adds that extra depth of flavor.

2 tablespoons low sodium tamari (or gluten-free light soy sauce): Tamari adds a savory, umami taste.

1/2 teaspoon salt (I use pink salt): Just a touch of salt to enhance the other flavors.

3 teaspoons nutritional yeast (optional): The secret ingredient! Adds a cheesy flavor and is packed with nutrients.

1 teaspoon Spike seasoning: This adds a little savory oomph to the soup, but you can substitute with other seasonings you like.

Step-by-step

• Add margarine to stainless steel insert, and press the saute button.
• When margarine melts, add the diced onion. Saute until softened, stirring occasionally.
• Add garlic and saute for another minute.
• Press Cancel on Pot to shut it off.
• Add broccoli and cauliflower florets, and yam/potato.
• Add the tamari, salt, pepper, Spike, nutritional yeast, and bouillon cube.
• Pour the broth, milk, and water into the pot.
• Secure the lid and press Manual, and then press the (-) button to set the time for 6 minutes.
• Pot will say On. It will take about 15 minutes to come up to temperature and build pressure.
• It will cook for 6 minutes and beep when done, at which point it will say LO and a number, which indicates how long the warming cycle has been going.
• It will stay warm up to 10 hours or until you shut it off.
• Gently release the pressure by carefully and gradually opening the vent. READ YOUR INSTRUCTIONS and BE CAREFUL not to burn yourself with steam!
• It is safe to open when the steam stops coming out of the vent and the stainless plug next to it lowers back into the starting position.
• Open the pot, and use an immersion blender to puree the soup.
• When desired consistency is reached, stir in your cooked brown rice and vegan chicken.
• If they aren't already warm, wait about 10 minutes before serving.