Name: Broccoli & Corn Vegan Soup (Instant Pot, Stove-top)
Prep time: 5 min
Ingredients: 1 head Broccoli ((fresh / frozen) ); ¾ cup Sweet Corn ((fresh / frozen) ); 1 cup Spinach (fresh / frozen) ((packed)); 1 large Onion; 4 count Spring Onions / Scallions; 3 count Green Chillies; ¼ teaspoon Turmeric Powder; 1 teaspoon Butter / Cooking Oil; 1 tablespoon Sugar; as per taste Salt; as required Water; ¼ teaspoon Chilli Flakes ((optional)); ¼ teaspoon Garlic Powder ((optional))

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins CookTime: Given Below Cuisine: English

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Green vegetables and lentils are part and parcel of a vegetarian lifestyle, it might be from any cuisine. Broccoli has become part of my daily cooking ingredients, especially since the past 5-6 years.

This Green Soup, is a self- made- up recipe by me. Which I first made with eyeball measurements of this and that, but at the third attempt I came up with the perfect ingredients and measurements. About which is what I am sharing today.

broccoli & corn vegan soup (instant pot / stove top)

Why do I like ‘Broccoli & Corn Vegan Soup’:

My kids were against broccoli in any shape, size or form. But now, both my daughters no longer trouble me regarding broccoli in any dish, knowingly or unknowingly. Whereas, my little son has always been against broccoli then and even now.

But after finishing this green soup ( I named so, just for his sake..) bowl, he said, “Amma , I love this green soup! Will you make this again?”

Such words from my children are music to my ears… haha! And so, I gave a pat on my back for my own recipe with broccoli 🙂

Whether on the stove top or on the instant pot, its a quite simple recipe with a maximum of 5 mins prep work and ten mins of cook time.

On the whole I was able to satisfy my family’s hunger in under 20 mins. Isn’t that jet fast for a weekday nights supper?!

broccoli & corn vegan soup (instant pot method / stove top method)

Possible Alterations for the recipe, ‘Broccoli Sweet Corn Vegan Soup (Stove Top, Instant Pot)’:

Vegan options: You can replace butter with cooking oil. Or else use Vegan Plant Based butter available in the market.

Whole Food Plant Based option: Just eliminate the oil, avoid frying the onions, instead add everything to the pan and cook.

Stove-top pressure cooker method: Follow the same recipe of INSTANT POT method, but cook it on high flame up to 4-5 whistles.

Uncooked Version of the recipe: Take the broccoli florets, frozen sweet corn, spinach and onion pieces into a wide bowl. Add hot boiling water until everything is soaked. Leave for 10-12 mins. Blend adding all other ingredients. Serve.

Health Benefits of ‘Vegan Broccoli & Corn Detox Soup’:

Broccoli is an excellent green vegetable, which is rich in folic acid, fibre and vitamin C, K.

Spinach is source of iron, vitamin K, vitamin A, vitamin C, folate, vitamin B2, Vitamin K. (info from internet)

To conclude, Broccoli & Corn Vegan soup is a complete GREEN soup rich in iron & fibre, low in carbs, made with green plant foods, with high vitamin source of A, C, K & B2. Its 100% Vegan but comes under Plant Based as per options given under TIPS.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

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Ingredients:

Broccoli (fresh / frozen) – 1 head
Sweet Corn (fresh / frozen) – ¾ cup
Spinach (fresh / frozen) – 1 cup (packed)
Onion – 1 large
Spring Onions / Scallions – 4
Green Chillies – 3
Turmeric Powder – ¼ teaspoon
Butter / Cooking Oil – 1 tablespoon
Sugar – 1 tablespoon
Salt – as per taste
Water – as required
Chilli Flakes – ¼ teaspoon (optional)
Garlic Powder – ¼ teaspoon (optional)

Special Ingredients:

Spinach (fresh / frozen)
Spring Onions / Scallions

Step wise pics Procedure for ‘Broccoli & Corn Vegan Soup‘:

Prep Work (common for both methods):

Cut the broccoli into florets, we need 3 cups.
Peel and cut the onions into chunks.
Finely chop the spring onions / scallions. Keep the greens aside.
Slit the green chillies length wise.

Stove Top Method Vegan Broccoli Soup:

***Put a sauce pan on stove top under high flame.* *Add the butter, onion pieces, slit green chillies, spring onion whites and sauté for 2 mins.***

***Transfer the broccoli florets, sweet corn, spinach, turmeric powder, salt, sugar into the same pan.* *Give a mix.***

**Add enough water, up to a level, that all ingredients are soaked as shown.**

***Close the lid, and cook for 10-12 mins on high until the broccoli is cooked perfectly.* *Transfer everything into a blender / processor and puree it. Or else, use an electric hand blender.***

Instant Pot Method Broccoli Vegan Soup:

***Switch the Instant Pot ON, set to SAUTE mode, for 3 mins.* *Add the butter, onion pieces, slit green chillies, spring onion whites and sauté.***

***Add all the other ingredients>> broccoli florets, sweet corn, spinach, salt, sugar, turmeric powder to the pot.* *Give a mix.***

**Add water up to the level, where all the ingredients are soaked well.**

**Put the lid on, seal the vent, set to PRESSURE COOK mode, under HIGH pressure, for 6 mins.**

***Release the pressure naturally (NPR) or Quickly (QPR)*. *Using an electric hand blender, puree everything.***

Tips:

You can replace butter with cooking oil. But butter enhances the taste.
Adjust the salt & spice as per your taste.
Storage options: Once cooled, you can transfer the soup into an air-tight container, store it in fridge up to 2-3 days. Reheat before serving.

Result:

This, Broccoli & Corn Vegan Soup, looks palatable and is extraordinarily appetising.
This quantity was perfectly enough for my family of 5.
With the freshly baked baguette (store bought) as an accompaniment, it was a hearty weeknights dinner.

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