Delicious and easy vegan broccoli almond soup made in Instant Pot without any oil, cream, or milk! Check out how to make this delicious broccoli soup in Instant Pot with detailed step-wise pictures.
I am back with another soup recipe, and this time it’s the simple vegan broccoli almond soup with a hint of carrots and cilantro. I did not use oil, butter, cream, or other milk. If you are following a low-carb diet, this soup is perfect.
My broccoli almond soup is slightly thicker, and I don’t puree it creamy so that it has some texture. If you still need to check out my other two soups – pumpkin soup and veg taco soup– please check them out.
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As much as we love oven-roasted broccoli, we love broccoli in dal/curries, paratha, and soup. I have already shared asparagus, broccoli, and pea soup; this soup is very similar to that. I used my Instant Pot to make this, and this is also a “Dump and Go” soup recipe, except we need to blanch the almonds first. There is a soaking time involved, so plan accordingly. Once the blanched almonds are ready, you dump all the ingredients into the Instant Pot and let it do its magic. Then puree the soup and simmer. That’s it.
Ingredients required
Almonds – I used ½ cup of almonds. As we don’t use any milk or cream, we need more almonds for this soup.
Broccoli and carrot – I love the subtle sweetness that carrot yields and the combination of broccoli and carrot. I used two carrots along with broccoli. But it’s an optional ingredient. Instead of carrots, you can also use sweet potatoes.
Aromatics – To add more flavor to this soup, we add some shallots, garlic, and green chilies. Instead of shallots, you can add half of the medium-sized onion too. Green chilies are optional.
Veg bouillon cube: We need one cube; alternatively, you can also use 2 cups of vegetable broth. In that case, don’t add water.
Cilantro – I used a very minimal amount of cilantro for enhanced flavor.
Apart from these ingredients, we also need salt, pepper, and water. Please check the recipe card for the exact measurements.
Variations
Adding milk – I did not add any additional cream or milk. Add more almond milk, half and half milk, or heavy cream to thin down the soup. Adjust the pepper and salt to taste. In that case, you can also reduce the almonds measure to ⅓ cup.
Adding other nuts: You can add a mix of almonds and walnuts instead of only almonds.
Making this broccoli almond soup in a stove-top pressure cooker – You can very well make this soup in the stove-top pressure cooker. After you blanch the almonds, add all the ingredients to the pressure cooker or pressure pan and cook for three whistles. Once the pressure subsides, puree the vegetables and simmer them.
PS – If you don’t have an immersion blender, let the broccoli and almond mix cool once the pressure cooking is complete. Then you can transfer it to a mixer jar or blender and puree it.
Dietary specifications and storing suggestions.
This broccoli almond soup is vegan and gluten-free. You can refrigerate this soup for up to three days or freeze them in smaller portions for longer. Let the soup cool down completely before you freeze it.
You can enjoy this soup with a simple salad or homemade bread.
How to prepare broccoli almond soup in Instant Pot
Blanch the almonds
- Soak the almonds in 1.5 cups hot water for 45 to 60 minutes. Then discard the water, peel the almond skin, and set them aside.
Cook the vegetables
- Add broccoli florets, carrots, shallots, garlic, green chili, crushed veg bouillon cube, salt, and cilantro to the inner pot of the Instant Pot.
- Then add two cups of water and mix well.
- Close the Instant Pot. Ensure the sealing ring is in place and set the vent to the sealing position. Cook the soup at high-pressure manual/pressure cook mode for 5 minutes, and after the cooking is done, naturally release the pressure.
Puree the soup and simmer
- Carefully open the Instant Pot lid once the pressure has subsided.
- Using an immersion blender, puree the soup. You can puree it until creamy or leave it partially chunky for the texture.
- Set the Instant Pot in saute mode again and add the ground pepper. Let it simmer for 5 to 7 minutes, and turn off the Instant Pot.
- Garnish it with more nuts, and enjoy the soup.
Recipe Notes
- I love adding one or two green chilies to my soup, but that is optional. You can skip the green chilies.
- Adjust the salt and pepper to taste.
- The soup is slightly on the thicker side. You can thin it down by adding more water, almond milk, or half-and-half milk if you are not particular about the vegan option.
More Instant Pot Vegetarian Soup Recipes
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📖 Recipe
Broccoli Almond Soup (Instant Pot Method)
Equipment
- Instant Pot or Pressure Cooker
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- ½ cup almonds
- 420 grams broccoli florets including tender stems. two medium heads
- 100 grams carrot 2 medium carrots, peeled and chopped
- 5 shallots peeled
- 2 garlic peeled
- 1 green chili chopped
- 1 veg bouillon cube
- 1.5 tsp salt or to taste
- 2 tbsp cilantro chopped
- 2 cups water plus 1.5 cups hot water to blanch the almonds
- 1 tsp ground pepper or to taste
Instructions
Blanch the almonds
- Soak the almonds in 1.5 cups hot water for 45 to 60 minutes. Then discard the water, peel the almond skin, and set them aside.
Cook the vegetables
- Add broccoli florets, carrots, shallots, garlic, green chili, crushed veg bouillon cube, salt, and cilantro to the inner pot of the Instant Pot.
- Then add two cups of water and mix well.
- Close the Instant Pot. Ensure the sealing ring is in place and set the vent to the sealing position. Cook the soup at high-pressure manual/pressure cook mode for 5 minutes, and after the cooking is done, naturally release the pressure.
Puree the soup and simmer
- Carefully open the Instant Pot lid once the pressure has subsided.
- Using an immersion blender, puree the soup. You can puree it until creamy or leave it partially chunky for the texture.
- Set the Instant Pot in saute mode again and add the ground pepper. Let it simmer for 5 to 7 minutes, and turn off the Instant Pot.
- Garnish it with more nuts, and enjoy the soup.
Video
Notes
- I love adding one or two green chilies to my soup, but that is optional. You can skip the green chilies.
- Adjust the salt and pepper to taste.
- The soup is slightly on the thicker side. You can thin it down by adding more water, almond milk, or half-and-half milk if you are not particular about the vegan option.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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