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.
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.