Enjoy the simplicity and comfort of my Almond Broccoli Asparagus soup, effortlessly made in the Instant Pot. Although I have made it here in an instant pot, it can easily made on the stove top as well. his one-pot wonder is rich, creamy, and perfect for the winters.
As a mom, I understand the challenge of getting kids to eat their veggies. That's why I'm thrilled to share my recipe for Almond Broccoli Asparagus soup.
While my elder daughter has little trouble in devouring her greens, my younger one is a bit more hesitant. This creamy and flavorful soup has been a savior, winning her over and becoming a family favorite.
This recipe is inspired by my okra soup and moringa leaves soup where I have made another attempt to sneak in veggies into my family's diet.
Why you will love this asparagus broccoli soup?
- It is a great way to sneak in veggies for those who do not find it fun to eat it.
- It is a gluten-free.
- It can be made vegan too.
- It is quick even if made on a stove top or instant pot.
- It is super creamy and thick and super delicious.
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Ingredients
Here are the ingredients needed for making this recipe.
- Vegetable oil or butter
- Cumin seeds
- Garlic cloves
- Sweet_onion
- Broccoli
- Asparagus
- Potato
- Vegetable stock
- Almonds or almond flour
- Salt
- Sugar
- Mushroom blend or umami seasoning (optional)
- Milk or almond milk
See recipe card for quantities.
Instructions
Here are the step by step instructions to make the broccoli asparagus soup.
Prep the ingredients for making the soup. Cut the broccoli into florets. Wash, peel and cut the potatoes into small cubes. Finely chop the garlic cloves. Cut the asparagus spears into pieces. Soak almonds in water and blanch them and blend with little water in a blender.
In your instant pot on saute mode, on high heat add oil. Once the oil is hot, add and saute cumin seeds and garlic until they give off a nice aroma. Of using a stove top, cook them on medium high heat.
Add in the sweet onions and saute them until they become soft.
Add in the asparagus and cubed potatoes and saute them.
Add in the broccoli along with salt and sugar and saute them until they become soft. I read somewhere that adding sugar at this stage will keep the broccoli's green.
Add 3 cups of vegetable broth or water or chicken broth along with the blended almond paste and umami seasoning in the pan. I have used almond flour that I have at hand.
Close the lid and cook on high heat for 7 mins and open 5 mins after the pressure is released. If you are cooking on the stove top, cover with the lid partially and cook on low to medium heat for 12 to 15 mins. It is a good idea to scrape the bottom of the pan before closing the lid. Otherwise some ingredients at the bottom will get burnt.
Once the pressure is released, open the lid and let the mixture cool before transferring to a blender to blend finely.
However, I have a high pressure immersion blender and I could blend the ingredients right away to make a smooth puree.
Turn on saute mode in the instant pot and on the medium heat settings,add in the almond milk to the blended ingredients and cook for 2 mins. If you are cooking on a stove top, add the blended ingredients back to the pan and reheat it. After that you can add in the almond milk and cook it on low heat for 2 to 3 mins. If you feel the need to dilute the puree, you could add more water. Turn off stove, and serve hot. Adjust salt and pepper to taste.
Hint: Remember to scrape the bottom of the instant pot / stove pot before closing the lid to cook. This ensures that the ingredients do not get burnt.
Substitutions
This almond broccoli asparagus soup recipe is very versatile for vegans and vegetarians as well. Also it is very customizable in terms of the ingredients needed.
- Butter - instead of butter, you can use any vegetable oil (olive oil) or ghee. I always use sesame oil as it is my favorite type of oil to cook with.
- Umami seasoning or mushroom powder blend - use nutritional yeast or miso paste or even completely omit it. I used the mushroom blend from trader joes.
- Vegetable broth - can be replaced with water or chicken broth or chicken stock powder.
- Almond milk - You can replace almond milk with actual 2% or full fat dairy milk.
Variations
If you are still in the mood to try some more variations for the recipe, here are some some great ideas that can get you started.
- Cheesy - Add a sprinkle of cheddar or parmesan cheese on top before serving for a richer flavor.
- Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Herb Infused: Add fresh herbs like basil, thyme, or rosemary for a fragrant twist.
- Creamy Coconut: Replace some of the broth with coconut milk for a creamy, tropical flavor.
- Grain Addition: Add cooked quinoa, brown rice, or pasta to make the soup more filling.
- Protein Boost: Stir in cooked chicken, shrimp, or tofu for added protein and texture.
If you are looking to another mildly flavored classic soup recipe, I have a recipe for a mushroom soup in my blog.
Storage
This soup recipe keeps well in the refrigerator for 2 to 3 days. I find that after 3 days, it quite lacks the punch in flavor that it had when freshly made. However, it can stored in a freezer safe container for up to one month.
Top tip
Another useful to remember is that when reheating the soup, it always tastes best when reheated on the stove top.
FAQ
How can I thicken my broccoli soup?
You could mix 2 teaspoon of corn starch mixed in 4 tablespoons of water and add it to the soup mix to make it thicker. However, in my soup recipe, I have added chopped potatoes for thickening the soup. If you want your soup to be more thicker, you can increase the quantity of potatoes added to the soup.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Almond Broccoli Asparagus soup
- Total Time: 17
- Diet: Vegetarian
Description
This is my recipe for a simple and comfort giving almond broccoli asparagus soup, effortlessly made in the Instant Pot. Although I have made it here in an instant pot, it can easily made on the stove top as well. his one-pot wonder is rich, creamy, and perfect for the winters.
Ingredients
Butter or Oil - 2 tsp
Cumin seeds - ½ tsp
Garlic cloves - 3
Sweet Onion - ½
Broccoli - 350 grams or a little more than 4 cups
Asparagus - 1 cup (chopped)
Salt 1.25 tsp
Sugar 1 tso
Potato - 1 (small)
Mushroom blend (umami blend) - optional - 1 tsp
Vegetable stock or water - 3 cups
Almond milk or regular milk - 1 cup
Instructions
- Prep the ingredients for making the soup. Cut the broccoli into florets.
- Wash, peel and cut the potatoes into small cubes.
- Finely chop the garlic cloves.
- Cut the asparagus into 1 inch pieces.
- Soak almonds in water and blanch them and blend with little water in a blender.
- In your instant pot on saute mode, on high heat add oil. Once the oil is hot, add and saute cumin seeds and garlic until they give off a nice aroma.
- Add in the sweet onions and saute them until they become soft.
- Add in the asparagus and cubed potatoes and saute them.
- Add in the broccoli along with salt and sugar and saute them until they become soft. I read somewhere that adding sugar at this stage will keep the broccoli's green.
- Add 3 cups of vegetable broth or water or chicken broth along with the blended almond paste and umami seasoning in the pan. I have used almond flour that I have at hand.
- Close the lid and cook on high heat for 7 mins and open 5 mins after the pressure is released. If you are cooking on the stove top, cover with the lid partially and cook on low to medium heat for 12 to 15 mins.
- Once the pressure is released, open the lid and let the mixture cool before transferring to a blender to blend finely. Alternatively, you can use an immersion blender to blend the ingredients right away to make a smooth puree.
- Once pureed, turn on saute mode in the instant pot and on the medium heat settings,add in the almond milk to the blended ingredients and cook for 2 mins.
- If you are cooking on a stove top, add the blended ingredients back to the pan and reheat it. To it, add in the almond milk and cook it on low heat for 2 to 3 mins.
- If you feel the need to dilute the puree, you could add more water. Turn off stove, and serve hot. Adjust salt and pepper to taste.
- Prep Time: 5
- Cook Time: 12
- Category: Soup
- Method: Instant Pot
- Cuisine: Indian
Keywords: broccoli soup, almond broccoli soup
Anonymous says
★★★★★