Craving a bowl of pure comfort that’s both incredibly delicious and surprisingly healthy? Look no further! This Instant Pot Thick Broccoli Soup delivers a velvety, luxurious texture without a drop of heavy cream. Thanks to a clever combination of almond meal and cottage cheese, each spoonful is rich, satisfying, and packed with flavor. It’s the perfect quick weeknight meal that feels like a warm hug in a bowl.
Ingredients
• (Total Time: 35 MIN| Serves: 4)
• For the Soup
• 7 oz / 200g broccoli, chopped
• ½ cup / 60g cauliflower, chopped
• 2 tbsp / 30ml olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 cup / 240ml unsweetened almond milk
• 2 cups / 480ml vegetable broth
• ½ cup / 50g almond meal
• ¼ cup / 55g cottage cheese
• For the Spices
• 1 tsp pink Himalayan salt
• ¼ tsp freshly ground black pepper
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil, followed by the finely chopped onion and crushed garlic. Cook for 3-4 minutes until the onion is soft and translucent.
3. Add the chopped broccoli and cauliflower to the pot. Season with salt and pepper, then pour in the vegetable broth.
4. Secure the lid, ensuring the steam release handle is in the “Sealing” position. Select the “Manual” or “Pressure Cook” mode and set the timer for 5 minutes on high pressure.
5. When the cooking cycle is complete, carefully perform a quick pressure release by moving the handle to the “Venting” position. Once the pin drops, safely open the lid.
6. Allow the soup to cool for a few minutes. Carefully transfer the contents to a high-speed blender. Add the unsweetened almond milk, cottage cheese, and almond meal.
7. Blend on high until the soup is completely smooth and creamy.
8. Pour the blended soup back into the Instant Pot. Select the “Sauté” function again and heat through until warm. Serve immediately.
Nutritional Information
• (Per Serving)
• Calories: 200
• Total Fat: 15g
• Net Carbs: 6.3g
• Fiber: 3.8g
• Protein: 9.1g
Pro Tips
• For an even easier cleanup, use an immersion blender to blend the soup directly in the Instant Pot after pressure cooking.
• Brighten the flavor by stirring in a squeeze of fresh lemon juice just before serving.
• To make this recipe completely dairy-free, simply omit the cottage cheese or use a plant-based alternative.
• Garnish with roasted broccoli florets, a swirl of olive oil, or a sprinkle of red pepper flakes for extra texture and flavor.
FAQ
Q: How is this broccoli soup so creamy without cream
A: This soup gets its rich, velvety texture from a clever combination of almond meal and cottage cheese, which are blended into the soup after pressure cooking to create a luxurious feel without any heavy cream.
Q: Can I make this Instant Pot broccoli soup vegan
A: Yes, you can easily make this soup vegan and dairy-free. Simply omit the cottage cheese or substitute it with your favorite plant-based alternative to keep it completely dairy-free.
Q: Can I blend this soup directly in the Instant Pot
A: Absolutely. For easier cleanup, you can use an immersion blender to blend the soup directly in the Instant Pot after the pressure cooking is complete and it has cooled slightly.
Q: Is this broccoli soup recipe low carb
A: Yes, this soup is a great low-carb option. According to the nutritional information, one serving contains just 6.3g of net carbs, making it suitable for many low-carb diets.
