Instant Pot Plant-Based Creamy Broccoli & Cauliflower Soup
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 129kcal
Ingredients
- 1 small onion chopped
- 1 clove garlic crushed
- 2 Tbs. whole wheat flour
- 32 oz. box vegetable broth
- 1-2 carrots peeled and diced
- 1 small potato peeled and diced
- 8 oz. frozen broccoli florets
- 8 oz. frozen cauliflower florets
- 3 Tbs. nutritional yeast
- ½ 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: 3to 4 | Calories: 129kcal | Carbohydrates: 24g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1327mg | Potassium: 735mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4513IU | Vitamin C: 107mg | Calcium: 118mg | Iron: 2mg