Recipe

Vegan Broccoli Cheese & Potato Soup

This creamy & comforting soup is the perfect way to use up broccoli stems.

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Ingredient batch: 2× original. Base yield: 10 servings.

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Vegan Broccoli Cheese & Potato Soup
Yield
20 servings
Prep
5 minutes
Cook
9 minutes
Additional Time
5 minutes

Ingredients

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 10 servings.

  • 1 cup onion chopped
  • 1 Tbsp vegetable oil
  • 2 carrots
  • 1 cup broccoli stems
  • 3 russet potatoes chopped
  • 6 cups water
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 3 tsp vegetable bouillon
  • 1/4 cup nutritional yeast flakes
  • 1/4 cup raw cashews
  • 1 cup broccoli florets

Instructions

  1. Add onions to the Instant Pot and sauté for 5 minutes with the oil. Then add all the ingredients except the broccoli florets and pressure cook for 9 minutes at high pressure. perform manual release when done.
  2. Use a blender or inversion blender to blend the soup into a smooth consistency. Add in the other cup of broccoli florets and blend a little bit more, just to break up the florets. Put the lid on the Instant Pot for another 5 minutes to cook the broccoli.

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https://adfreecook.com/vegan-broccoli-cheese-soup/