Broccoli Lentil Soup
Creamy broccoli lentil soup without dairy is a nourishing plant-based soup made with simple pantry ingredients in under 30 minutes. Creamy, comforting, budget-friendly, and easy to make in one pot, great for meal prep.
Equipment
- 1 Instant pot Rio Mini
Recipe Video
Ingredients
- 2 cups Broccoli - **frozen broccoli florets. No need to thaw.
- ⅓ cup red lentils
- ½ cup onion - **yellow onion roughly chopped.
- 1 tablespoon garlic - **minced garlic.
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil - **extra virgin olive oil.
- ¼ cup almond milk - **unsweetened & unflavored. You can use homemade almond milk or store-bought.
- 2 cups water
Seasonings
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes - **skip if heat-intolerant.
Instructions
Saute Aromatics
- Set the Instant Pot to sauté mode, set on high heat. Add oil, and when the oil is hot, gently release the onion and garlic and sauté for 2 minutes, or until the onion is soft.
- Add all the seasonings mentioned above in the "Seasonings" section of the Ingredients list. Sauté for 30 seconds. Cancel the saute mode.
Deglaze pot
- Add frozen broccoli florets (no need to thaw). Add red lentils. Give everything a quick stir. Now, add water and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and prevent the burn error. Add the Dijon mustard and mix well.
Pressure cook
- Secure the lid of the Instant Pot and pressure cook on high for 2 minutes. Once the cooking cycle is over, the Instant Pot will begin to beep. Wait for 5 minutes for natural pressure release, then release the remaining pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully. Cancel the pressure cooking mode.
Puree or blend soup
- With the help of an immersion blender, puree the soup until smooth or creamy. You can also use a blender jar and blend the soup until smooth. Add the almond milk and mix well.
Serve creamy soup
- Now, serve the creamy broccoli lentil soup garnished with chopped green onion, crushed black pepper, and sprinkles of paprika. Enjoy! Scroll up to find step-by-step directions, expert tips, ingredients, and substitutions, and so much more.
Notes
- Chunky soup: Blend about half of the soup until smooth, leaving the rest chunky. Stir the purée back into the pot—this keeps some texture while making the soup feel rich and satisfying.
- Spicy soup: Add 1 teaspoon hot sauce (Without sugar) to make the soup spicy.
- More veggies: You can add diced gold or russet potatoes to make the soup extra creamy.
- More flavor: Add about 1 teaspoon of nutritional yeast to boost the flavor profile of this creamy lentil broccoli soup recipe.
Nutrition Facts
Broccoli Lentil Soup
Amount per Serving
Calories
152
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
81
mg
4
%
Potassium
439
mg
13
%
Carbohydrates
20
g
7
%
Fiber
8
g
33
%
Sugar
3
g
3
%
Protein
8
g
16
%
Vitamin A
476
IU
10
%
Vitamin C
56
mg
68
%
Calcium
83
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 152kcalCarbohydrates: 20gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 81mgPotassium: 439mgFiber: 8gSugar: 3gVitamin A: 476IUVitamin C: 56mgCalcium: 83mgIron: 2mg
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