Creamy Broccoli And Potato Soup Vegan

You catch the smell through the steam vent and suddenly you are starving. The warm scent of garlic and onion mingling with earthy potatoes and fresh broccoli sneaks up on you. It9s like your nose knows dinner9s gonna be good before you even lift the lid.

That valve hisses softly, and you recall the tender pull of the potatoes inside. The sealing ring9s done its job keeping every bit of that cozy warmth trapped where it should be. You remember stirrin9 it all together after the quick release, realizing you9ve got a soup that9s creamy and a little chunky just like you like it.

The kitchen fills with this sorta comforting vibe, like you9re getting ready to eat something that9ll stick with you. This soup9s kinda like catching a warm hug on a cold day, and dang if it9s simple to put together in your pressure cooker.

The Real Reasons You Will Love This Method

• The pressure cooker gets things tender way faster so you ain9t waitin9 forever.
• Sealing ring locks in flavor and keeps it all moist and yummy.
• You can do a slow release or quick release depending on how much time you got.
• The valve hiss sounds like dinner9s just around the corner, and it helps regulate pressure perfectly.
• It9s a one-pot wonder meaning less mess for you to clean up later.
• It keeps the veggies bright and fresh tasting 97cause it cooks 9799em just right.

What Goes Into the Pot Today

• ½ yellow onion (or ½ leek) chopped nice and fine for good flavor.
• 4 cloves of garlic minced cause you know garlic makes everything better.
• 2 pounds of golden potatoes all scrubbed, rinsed, and diced up.
• 1 large carrot diced for a little sweetness and color.
• 1 celery stick chopped crispy fresh for that nice base taste.
• 1 cup raw cashews soaked to add creaminess without dairy.
• 7 to 8 cups low sodium vegetable stock to keep it light but flavorful.
• 5 to 6 tablespoons nutritional yeast to bring in that cheesy kinda vibe.
• 1 pound broccoli florets for texture and green goodness.
• A pinch of sea salt and a pinch of red pepper flakes for seasoning and a little kick.
• ⅓ cup fresh chives snipped on top for that final fresh snap.
• Optional ½ teaspoon turmeric if you9re feelin9 fancy to add some color and health boost.

The Full Pressure Cooker Journey

Start by sa0a0auting
nd your onion (or leek), garlic, carrot, and celery in your pressure cooker9s pot over medium heat. You want 9999em soft and smellin good, which usually takes around 5 to 7 minutes.

Next toss in those diced potatoes and pour in your vegetable stock. Turn the heat up a bit till it starts bubblin99 then seal that lid tight and set your pressure cooker to high pressure for about 15 to 20 minutes.

When the timer beeps, you gotta do a slow release so you don9t risk a splash attack when you open it up. Listen to that valve hiss slow down - that means it9s safe to peek now.

While that9s happenin9, soak your cashews in hot water if you didn9t yet, for about 10 minutes. Then drain 99em good and toss 99em in the pot.

Use an immersion blender right in the pot to blend your soup mostly smooth. You want it creamy but with a little chunk so it ain9t just mush.

Throw in your broccoli florets next and pop the lid back on. Let it simmer at low pressure or just cook on the saut"

Vegan Broccoli Potato Soup

A creamy, chunky, and comforting vegan soup made with golden potatoes, fresh broccoli, and cashew cream, all cooked up effortlessly in a pressure cooker.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 8 people

Calories 201 kcal

Equipment

• 1 Pressure cooker Electric or stovetop

Ingredients

  

Main ingredients

• ½ yellow onion or ½ leek, chopped
• 4 cloves garlic minced
• 2 lb golden potatoes scrubbed, rinsed & diced
• 1 carrot large, diced
• 1 celery stick chopped
• 1 cup raw cashews soaked
• 7-8 cups vegetable stock low sodium
• 5-6 tablespoon nutritional yeast
• 1 lb broccoli florets
• 1 pinch sea salt to taste
• 1 pinch red pepper flakes
• ⅓ cup fresh chives snipped for garnish
• ½ teaspoon turmeric optional

Instructions

 

Instructions

• Sauté onion, garlic, carrot, and celery in pressure cooker pot for 5-7 minutes until softened.
• Add potatoes and vegetable stock. Seal lid and pressure cook on high for 15–20 minutes.
• Perform a slow release and open cooker when pressure settles.
• Soak cashews in hot water for 10 minutes if not already soaked, then drain and add to pot.
• Use immersion blender in pot to create a creamy consistency, keeping some texture.
• Add broccoli florets and simmer at low pressure for 3–5 minutes until al dente.
• Adjust seasoning with salt and red pepper flakes. Serve topped with fresh chives.

Notes

Don't overcook the broccoli—3 to 5 minutes is perfect for keeping it bright and slightly crisp. The soup can be made entirely in one pot for minimal cleanup.