Instant Pot Plant-Based Creamy Broccoli & Cauliflower Soup
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 112kcal
Ingredients
- 1 onion chopped
- 2 cloves garlic crushed
- 4 Tbs. whole wheat flour
- 2 32 oz. boxes vegetable broth
- 3 carrots peeled and diced
- 1 potato peeled and diced
- 16 oz. frozen broccoli florets
- 16 oz. frozen cauliflower florets
- ⅓ cup nutritional yeast
- 1 cup almond milk
- salt & pepper to taste
Instructions
- Cook the onion and garlic in the Instant Pot on saute.
- Add a bit of water if it begins to stick.
- Stir in the flour to the onions until it’s well combined.
- Add 1 cup of broth and stir until there aren’t any clumps of flour.
- Add the carrots, potato, broccoli, cauliflower and remaining broth.
- Seal the lid and set the cook time for 25 minutes.
- When the cook time is finished, do a quick pressure release.
- Stir in the nutritional yeast and almond milk.
- Season with salt and pepper and serve.
Nutrition
Serving: 6to 8 | Calories: 112kcal | Carbohydrates: 22g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 1333mg | Potassium: 659mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6211IU | Vitamin C: 107mg | Calcium: 120mg | Iron: 1mg