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close up side shot of broccoli soup in a white ceramic bowl
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Healthy Broccoli Soup Recipe

Broccoli Soup is a healthy, one-pot easy soup recipe. Learn how to make healthy soup with broccoli and mushroom in a few simple steps.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Soup
Cuisine: Italian
Servings: 2
Calories: 331kcal
Author: Hina Gujral


  • Instant Pot


  • 2 Cup broccoli florets
  • 1 Cup roughly chopped button mushrooms
  • ½ Cup chopped onion
  • 1 tablespoon chopped garlic
  • 2 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 4 Cup vegetable stock or water
  • Salt to taste
  • ½ Cup coconut milk


  • Set the SAUTE Mode of IP for 5 minutes.
  • Add olive oil, garlic, cumin seeds, and onion. Saute for a minute. No need to brown the onion or garlic.
  • Next, add the chopped mushroom and saute for 2 - 3 minutes or till all the liquid oozed out from the mushrooms is evaporated.
  • Add the broccoli florets. Saute the vegetables for a minute. Add stock or water, salt, and pepper. Stir to combine. Cancel the SAUTE Mode of IP.
  • Close the lid of the IP. Set Pressure Cook Mode for 5 minutes.
  • After 5 minutes, open the lid, taste and if required, add more seasoning. Blend the soup to a smooth consistency.
  • Once again transfer the soup to the IP. Set the SAUTE Mode for 5 minutes.
  • Add coconut milk. Bring the soup to the simmer. Stir to combine. Adjust seasoning. Let the soup simmer till the IP beeps.
  • Serve Broccoli Soup warm topped with toasted pumpkin seeds and a splash of coconut cream.


  • You can make this soup in an instant pot or stovetop. Either way, it is a one-pot soup recipe. 
  • Instead of coconut milk you can use almond milk, cashew milk, or the regular milk if you are not vegan. 
  • Do not cook the soup for too long as we want to retain the nutrients of the vegetables. 
  • You can store the broccoli soup in the refrigerator for a  week. Reheat it in a saucepan or microwave before serving. The color of the soup might change after a few days. 
  • If your blender is not heat resistant then allow the soup to cool down a bit before blending. You can blend it in small batches as well. 
  • I use an immersion blender to blend the soups in the IP itself. You can transfer the soup to a separate blender or Nutri Bullet for blending. 


Calories: 331kcal | Carbohydrates: 22g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Sodium: 1924mg | Potassium: 670mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1568IU | Vitamin C: 87mg | Calcium: 88mg | Iron: 4mg