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Spicy, Creamy Broccoli Soup

Dairy Free, Plant-Based & Made in the Instant Pot!

· Supper Stories

"Never eat broccoli when there are cameras around." - Michael Stipe

I love veggies, but my favorites are the ones with big, strong flavors. I love all things cruciferous! Give me all the brussels, kale, arugula, horseradish, rapini & broccoli! Yeah, carrots, celery and green beans all have their place (just kidding, green beans are gross) but I will take the big, brave, bold flavors of brassicas any.day.

I also LOVE spice.

And just about anything creamy.

And *anything* I can dip a saltine cracker in.

This soup ticks every.single.box guys! It's bold, spicy, creamy, AND soooo heartwarming. It's a fantastic saltine vessel and I could literally eat it every day.

Did I mention its dairy free, plant based, LOADED with nutrition, frugal AND comes together in less than 30 minutes? What's not to love?!?

One thing it is not is nut free. The creaminess comes from soaked cashews, so if nuts are a no-no for you, add a can of rinsed and drained white beans (cannelini or northern would be great) and reduce the liquid by a cup or so. The texture won't be exactly the same, but should still give you a good mouth feel.

If you don't have an Instant Pot, this is super easy to make on the stove top too. Prepare everything just as explained, but simmer the soup for about 20 minutes once the broccoli is added instead of pressure cooking. You're good to go!

I hope you'll try this fun and funky soup out. Let me know if you do!

Yes, Ugly Picture. I know. I'm sorry. She's no supermodel but she's more than a good personality! LOL!

Spicy Creamy Broccoli Soup

Ingredients:

3 TBSP olive oil (or so...you may need more.)

2 yellow onions, roughly chopped

2 tsp minced garlic

8 cups of chopped broccoli, stems and all! (It was about 2 bundles for me)

4 carrots, sliced

3 ribs celery

1 carton veggie stock (I used Trader Joe's brand. Some brands add fruit juice. Yuck. FYI!)

2 cups water

1 heaping cup raw cashews, soaked several hours

Juice of half a lemon

1 cup water (for the cashew cream)

1 tsp cayenne (or a lot less if you're not into the fire. It's HOT with 1 tsp. Dial back as needed.)

1/2 tsp nutmeg (or more to taste)

1 tsp black pepper

salt to taste

Directions:

Set the Instant Pot to "Saute". Heat the olive oil and add the onions with a pinch of salt. Stir until translucent. Add carrots and saute for a few minutes. Add garlic and saute one minute more, making sure it doesn't burn. Add broccoli (and more oil as needed to give everything a good coat) and saute until everything is incorporated. Add the veggie stock and water.

Set the Instant Pot to high pressure for 4 minutes.

While you're waiting on the veggies, prepare your cashew cream. Drain and rinse the cashews and add the to your blender. Now throw in your water, lemon juice, cayenne (however much you dare to add), black pepper, nutmeg and a pinch of salt. blend until suuuper creamy. If you have a Vitamix or other high-power blender this wont take long. Other blenders may take a bit, but just be patient...it's worth the wait! Leave the cream in the blender when you're done.

When the IP is done, force depressurization. (I use a wooden spoon to protect myself from the steam!)

In two batches, add the veggies & soup to the blender and puree. Combine everything back into the IP when you're done and set the pot on saute again. (You'll have to push clear first.) Stir well so that both batches are fully mixed together. Serve hot with saltines, bread or whatever you like with your soup!

We LOVE this soup and we hope you do too! If you give it a shot, we'd love to see! Please take a pic and tag us on Instagram using the hashtag #ossrecipes! Would also love to hear of any modifications you make!

Also, if you're curious about the Instant Pot, please follow the link in the "Our Favorite Things" section of our site or CLICK HERE and use code TTT10OFF for ten bucks off!

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