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Vegan Cream of Broccoli Soup (Instant Pot & Stovetop)

Make this vegan Cream of Broccoli Soup recipe in two ways - instant pot or stovetop - for a comforting bowl you can serve with toast!
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • Large Saucepan
  • Hand Blender

Ingredients
  

  • 2 tbsp avocado oil
  • 2 medium garlic cloves minced
  • ¾ large white onion diced
  • 1 medium celery rib diced
  • 2½ cups vegetable broth
  • 1½ tbsp cornstarch
  • 4 cups fresh broccoli florets chopped
  • ¾ cup full-fat coconut milk at room temperature
  • ¼ cup water at room temperature
  • ¾ tsp pink salt
  • black pepper optional, to taste

Instructions
 

For the Stovetop

  • In a saucepan over medium heat, add the oil.
  • Once it is hot, add in the garlic and onion. Saute these for about 3-4 minutes, until the onions are translucent. Keep the lid on the pot, stirring every 30 seconds.
  • Add the celery and saute for another 1-2 minutes.
  • In a small bowl, whisk together the cornstarch with the vegetable broth, which should be at room temperature. Whisk until no clumps remain.
  • Add the broccoli and the vegetable broth-cornstarch mixture into the saucepan, and stir to combine.
  • Cover the pot with a lid, leaving a bit of space to let the steam escape. Simmer this for about 15 minutes, until the broccoli is tender and can be easily poked into with a fork.
  • Blend the soup using a handle blender, adding in the coconut milk, water and salt. Blend until there are no broccoli chunks and it is smooth and creamy.
  • Turn the heat to medium-high, and allow it to come to a boil. Once it boils, turn the heat to low.
  • Taste the soup and add any other seasonings (like black pepper) as desired. Let it simmer for another 10-15 minutes to thicken to the desired consistency.
  • Once it's ready, remove from the heat. Pour the soup into a bowl to serve. Top with a sprinkle of croutons or a drizzle of olive oil, and enjoy!

For the Instant Pot

  • Set the Instant Pot to "Sauté" mode. Add the avocado oil.
  • Once the oil is hot, add the minced garlic and diced onion. Sauté for about 3 minutes, or until the onions are translucent. Add the diced celery and continue to sauté for another minute.
  • In a small bowl, whisk together the cornstarch with the vegetable broth until smooth and no lumps remain.
  • Add the chopped broccoli to the Instant Pot. Pour in the vegetable broth-cornstarch mixture. Stir to combine.
  • Secure the lid on the Instant Pot and set the valve to seal. Select "Pressure Cook" mode and set the timer for 5 minutes at high pressure. It will take 10-15 minutes for the pressure to build up.
  • Once the cooking time is complete, perform a quick release by carefully turning the sealed valve to release the steam. Open the lid once the pressure has fully released.
  • Stir in the coconut milk, water, and pink salt. Use a hand blender directly in the pot to blend the soup until smooth and creamy.
  • For a thicker consistency, use the "Sauté" mode again and let the soup simmer for an additional 5 minutes or more.
  • Once it has reached the desired consistency, taste the soup and adjust seasoning as desired.
  • Pour into a bowl to serve. Top with a sprinkle of croutons or a drizzle of olive oil, and enjoy!

Notes