Broccoli Yellow Squash Soup (plant based)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb. broccoli4 cups yellow squash 6 cups Real Coco Organic coconut milk 1 tablespoon Kirkland Basil Pesto
Cut up broccoli into florets and yellow squash into 1-inch slices.
Add to Instant Pot with 1 cup of water.
Pressure cook for 1 minute with natural release. (Vegetables will be slightly over cooked.)
Add coconut milk and pesto.
Blend with an immersion blender or in a regular blender.
Season to taste. I ground Trader Joe's Everyday Seasoning on top of each serving.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SARAHSEZ.
Add to Instant Pot with 1 cup of water.
Pressure cook for 1 minute with natural release. (Vegetables will be slightly over cooked.)
Add coconut milk and pesto.
Blend with an immersion blender or in a regular blender.
Season to taste. I ground Trader Joe's Everyday Seasoning on top of each serving.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SARAHSEZ.
Nutritional Info Amount Per Serving
- Calories: 49.8
- Total Fat: 2.1 g
- Cholesterol: 0.9 mg
- Sodium: 68.0 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 2.6 g
- Protein: 2.7 g