Broccoli Spinach Soup recipe is a healthy, ultra creamy soup made with broccoli, spinach and cheese in an Instant Pot Pressure cooker or Stovetop

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Side Dish, Soup
  • Cuisine: American

Ingredients

  • 1 cup broccoli (chopped (around 15 florets))
  • 1 cup spinach (palak) (chopped)
  • 1 tablespoon garlic (minced, (around 3 cloves))
  • 1 medium onion (finely chopped (about 1/2 cup))
  • 1/2 cup almond milk (or coconut milk or dairy milk)
  • 1 tablespoon butter
  • 1/4 cup mozzarella cheese (or any processed cheese)
  • 1/4 teaspoon black/white pepper powder
  • salt (to taste)
  • 1 cup water ((or vegetable broth))

Method

Stovetop Pot Method:

  1. Melt the butter in a saucepan over medium-high heat. Add garlic and saute for a minute, ensuring the garlic doesn’t burn.
  2. Add onion and saute till they are soft and translucent.
  3. Next, add the broccoli florets, and saute for 2 minutes. Add vegetable broth (or water). Mix well.
  4. Cover, and cook till broccoli florets are fork tender, takes around 3-4 minutes.
  5. Then add the spinach, milk, cheese, salt, and freshly ground pepper. Stir well. Simmer for 1-2 minutes until spinach is wilted. At this stage, turn off the gas and remove it from the heat.
  6. Use an immersion blender to puree the soup until smooth. (Or transfer the mixture to a traditional blender or Vitamix in batches and puree until smooth). Adjust the seasoning to taste. Reheat if necessary and serve with additional toppings as desired.
  7. If you think the soup is too thin, you can add cornflour slurry into the soup and boil for 2 minutes. This gives thick and creamy consistency. I like my soup thin, so I did not add it. Enjoy your spinach broccoli soup hot!

Instant Pot Instructions:

  1. Press SAUTE on Instant Pot. Heat butter, add minced garlic, and saute for 30 seconds.
  2. Add onion and saute till they are soft and translucent.
  3. Next, add broccoli, and vegetable broth (or water). Give a quick stir.
  4. Close the lid securely, and turn the vent to " SEALING ". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 3 minutes.
  5. When the instant pot beeps, do a Quick Pressure Release.
  6. Then add the spinach, milk, cheese, salt, and freshly ground pepper. Stir well.
  7. Turn on the Saute and simmer for 1-2 minutes until the spinach is wilted. At this stage, press Cancel.
  8. Use an immersion blender to puree the soup until smooth. (Or transfer the mixture to a traditional blender or Vitamix in batches and puree until smooth).
  9. If you think the soup is too thin, you can add cornflour slurry into the soup and boil for 2 minutes, this gives thick consistency. I like soup thin, so I did not add it.
  10. The healthy Instant pot Broccoli Cheese Soup recipe is ready to serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.