Instant Pot Broccoli Almond Soup
Apr 09, 2020, Updated Jan 09, 2021
Vegan Broccoli Almond Soup is seriously rich and creamy and made in the Instant Pot! This filling soup makes a hearty meal.
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Easy Broccoli Almond Soup made in the Instant Pot.
This one-pot soup is so comforting and seriously rich and creamy!
Sarvesh wasn’t fond of many vegetables when we first met, some 19 years ago (wow!).
This was a sharp contrast to me, the all veggie loving girl who can possibly live on veggies alone.
But my love for veggies has rubbed on to him over the years and now after almost 8.5 years of marriage, I can say that he eats tons more veggies than he used to!
One of the veggies which he never cared for before and now actually likes is broccoli.
Few of his favorite ways to eat it is roasted broccoli and malai broccoli. And now there’s a new addition to that list- this Broccoli Almond Soup!
If you like creamy soups, then this one is for you.
This Broccoli Almond Soup
✔ is made in the Instant Pot.
✔ requires few ingredients.
✔ is rich and creamy.
✔ vegan and gluten-free.
✔ keeps you full for long!
The ingredients for this soup are simple and this soup doesn’t have much seasoning either.
The flavor of this soup mainly comes from the broccoli and almonds. These two taste really good together.
It is for this reason that I won’t recommend replacing almonds with cashews, the almond flavor is really nice here.
Salt and pepper is the only seasoning here. I like using white pepper powder here in addition to black pepper. However, if you don’t have it, you may skip it.
The process to make this broccoli almond soup is super simple. The only prep that is needed is to blanch the almonds.
In fact you can do this in advance and then straight away proceed to make the soup. However, if you are like me and forget to plan in advance then it only needs an extra 5 minutes to do it.
Add almonds to boiling hot water for 5 minutes, then drain the water and pinch the almonds to remove the skin. It comes out easily. Once that’s done, the soup is a breeze to put together.
Which milk to use? Other than almonds, the soup also gets its creaminess from milk. I used coconut milk here and kept the recipe vegan, however you may use any milk here.
Regular dairy milk will work just fine or even almond milk will work.
This soup is seriously rich. Me and Sarvesh were so full after having bowls of this for dinner. It really fills up you and Sarvesh who usually doesn’t consider soup as dinner didn’t want anything else after having it!
If you guys have lot of broccoli lying around in your fridge then give this recipe a try. It is easy, comforting and nutritious!
Method
1- Place almonds in boiling hot water for 5 minutes. Then drain the water and pinch the almonds to remove the skin, it will come out easily. Set aside.
2- Press the saute button on the Instant Pot. Once it displays hot, add the olive oil and then the chopped garlic and onion. Saute for 2 minutes until the onions soften.
3- Then add the chopped celery, broccoli florets and blanched almonds. Toss to combine.
4- Add 1.5 cups (12 oz) water and stir.
5- Also add the salt and and close the lid. Before closing lid, make sure there’s nothing stuck at the bottom of the pot so scrape if there’s anything with your spatula.
6- Press the manual or pressure cook button and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.
7- Open the pot and puree the soup using a hand blender or if using a regular blender like I did, wait for the soup to cool down for 10 to 15 minutes or so and then transfer the contents to the blender. Do not puree in a blender when the contents are super hot, it might blow up all over.
8- Puree to a smooth consistency.
9- Transfer the soup back to the pot (you don’t need to do this if you used a hand blender obviously) and press the saute button.
10- Add milk and stir. I used coconut milk here but you can use any milk of choice.
11- Add additional 1 cup water (8 0z) water. This might seem a lot but the soup thickens as it cools so this much water is perfectly fine.
12- Stir in black pepper and white pepper powder. Let the soup simmer for 2 to 3 minutes on saute.
Serve the broccoli almond soup hot. You can squeeze some lemon juice if you want a tang.
If you’ve tried this Instant Pot Broccoli Almond Soup Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
Instant Pot Broccoli Almond Soup
Ingredients
- 1/3 cup almonds blanched, 50 grams
- 1 tablespoon olive oil 15 ml
- 4-5 large garlic cloves chopped
- 1 medium yellow onion chopped
- 2-3 ribs celery chopped
- 3 cups broccoli florets 210 grams broccoli florets
- 2.5 cups water 20 oz, divided
- 3/4 teaspoon salt or to taste
- 3/4 cup milk 6 oz, of choice, I used coconut milk
- 1/2 teaspoon black pepper powder
- 1/4 teaspoon white pepper powder
Instructions
- Place almonds in boiling hot water for 5 minutes. Then drain the water and pinch the almonds to remove the skin, it will come out easily. Set aside.
- Press the saute button on the Instant Pot. Once it displays hot, add the olive oil and then the chopped garlic and onion. Saute for 2 minutes until the onions soften.
- Then add the chopped celery, broccoli florets and blanched almonds. Toss to combine.
- Add 1.5 cups (12 oz) water, salt and close the lid. Before closing lid, make sure there's nothing stuck at the bottom of the pot so scrape if there's anything with your spatula.
- Press the manual or pressure cook button and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.
- Open the pot and puree the soup using a hand blender or if using a regular blender like I did, wait for the soup to cool down for 10 to 15 minutes or so and then transfer the contents to the blender. Do not puree in a blender when the contents are super hot, it might blow up all over.Puree to a smooth consistency.
- Transfer the soup back to the pot (you don't need to do this if you used a hand blender obviously) and press the saute button.
- Add milk and stir. I used coconut milk here but you can use any milk of choice.
- Add additional 1 cup water (8 0z) water. This might seem a lot but the soup thickens as it cools so this much water is perfectly fine.
- Stir in black pepper and white pepper powder. Let the soup simmer for 2 to 3 minutes on saute.
- Serve the broccoli almond soup hot. You can squeeze some lemon juice if you want a tang. I did not add any.
Stove-top instructions
- First blanch the almonds in the same way as directed and set aside. In a pan heat olive oil, then add garlic and onion to it and saute for 2 minutes. Add the celery, broccoli and blanched almonds along with 1 to 1.5 cups water. Let it simmer for 10-15 minutes until broccoli is very soft. Let mixture cool down and then transfer to a blender along with 3/4 cup milk and puree. Transfer the soup back to the pan on medium heat. Add salt, black pepper, white pepper and let it simmer for 2 to 3 minutes. You may adjust the consistency of the soup at this point. Serve hot!
Video
Notes
- In theory, you can replace the almonds with cashews however I would recommend using the almonds if possible. The almond and broccoli go really well together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for a delicious recipe!
I find this recipe very easy to make and it tastes amazing
Thank you Manali for the awesome recipe. My family enjoyed it thoroughly.
Will be trying out some more recipes from your blog.
Stay blessed with your lovely family and your soulmate 🙂
Thank you for your blog. Commendable effort!!!!!
Dear Manali,
Made your soup this weekend. My hubby dreads veggies specially brocolli but he loved the soup. Awesome healthy yummy soup. Stay home and stay safe.
Love Ruchika
Hello Manali,
My son and husband are allergic to almonds. Is there anything I can substitute almonds with? Or can I just leave out nuts and still get the same taste?
Thanks,
Roopa
You can’t leave the nuts, the soup with lose it creaminess and rich taste, sorry. You can use cashews in place of almonds, that’s the only thing I can suggest.
Hi Manali,
What if I don’t have celery?
skip!
Can we use almonds with skin? They lose some nutrition if the skin is removed…
your wish 🙂 I prefer without skin in this recipe for flavor and texture.
Made this with regular milk and it was delicious! Love this one
Can I use almond four in place of whole almonds?
didn’t try, can’t say how that it work or taste here