Sweet Potato Rutabaga Broccoli Soup
A delicious, vegan, plant-based, hearty soup that’s full of flavor and super easy and fast in the Instant Pot! Or can be done on the stove or deliciously slow in a crockpot or slow cooker. It’s all good.
Right now, I’m seriously in love with how the IP seems to intensify all the flavors and makes everything taste like it’s been simmering for hours. It holds all the flavors in.
The Instant Pot is SO easy to use. For this recipe, just put all the ingredients in and set it. About a half hour later, voila!, super delicious, hot soup that tastes like you’ve been stirring a pot all day.
Have you ever tried rutabaga? It’s a cross between turnips and cabbage. My little, local grocery store had it last night so we picked up a few. They weren’t expensive. Around $.99 a pound.
They’re a root vegetable and only known as rutabaga in the US. Everywhere else, they’re swedes! They look a lot like turnips but are larger. Turnips are white and purple and rutabagas tend more towards yellow and brown.
Rutabaga often comes covered in a thick wax, which keeps it from drying out. Just peel the wax layer along with the skin.
Peel the rutabaga and chop into 1/4 inch cubes.
There are quite a few recipes here at Planted365 that utilize sweet potatoes. They’re inexpensive, about $.99 a pound, and they keep for a long time even though they’re fresh, they’re tasty, and also very healthy.
Just peel the sweet potatoes and chop into 1/4 inch cubes.
White potatoes are a lot healthier than many of us realize. They have lots of nutrients as well as fiber.
For this recipe, just peel and chop.
An apple adds just a bit of acidic sweetness that balances out the rest of the flavors nicely. It also adds a nice texture. I didn’t peel my apple and just chopped it into 1/4″ sized cubes.
The broccoli was also on sale last night for less than $1.50 a pound.
Broccoli has so much going for it … it’s pretty, delicious, full of nutrients, easy to find, and not super expensive.
For this recipe, just chop up the florets.
Onions add so much flavor and are nutritious as well. According to HealthLine …
Onions are vegetables that grow as underground bulbs at the base of plants known scientifically as Allium cepa.
They have antioxidant and anti-inflammatory effects, and have been linked to reduced risk of cancer, lower blood sugar levels and improved bone health.
Coarsely chop the onions.
Bay leaf is the aromatic leaf from the bay laurel tree. They have a distinctive flavor and aroma and are usually removed from the dish before serving because they will remain stiff and brittle.
I added some finely chopped celery, as well. It’s also flavorful and aromatic and adds a lovely touch to any soup.
Rosemary, basil, salt, pepper, and bouillon round out the rest of the flavors.
I’ve finally figured out how much water to add to the Instant Pot. Because it’s basically a pressure cooker, the IP keeps most of the steam inside so there’s very little evaporation. In our 7 quart IP, for a thick soup like this, the vegetables came up to the 2/3 mark and I added 3 cups of water and that was perfect.
Sweet Potato Rutabaga Broccoli Soup
A delicious, vegan, plant-based, hearty soup that's full of flavor and super easy and fast in the Instant Pot!
- 3 medium sweet potatoes peeled and chopped into 1/4" cubes
- 1 large rutabaga peeled and chopped into 1/4" cubes
- 1 medium white potato peeled and chopped into 1/4" cubes
- 1 large apple peeled and chopped into 1/4" cubes
- 3 cups broccoli florets, fresh or frozen chopped
- 1/2 cup chopped onion
- 1/2 cup finely chopped celery
- 3 bay leaves
- 1/2 tsp basil
- 1/2 tsp rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tsp bouillon paste or 3 bouillon cubes
- 2 tbsp olive oil optional
- 3 cups water
Place all the prepared ingredients in the Instant Pot, adding the 3 cups water last.
Close the lid on the IP, turn the vent to "seal" to hold in the steam. Program it to steam for 15 minutes.
Once the soup is done, let the IP cool down until the pressure relief valve opens on its own.
If you're really in a hurry, the pressure relief valve can be carefully pushed down to release the pressure.
To make this without an Instant Pot, simply simmer in a soup pot on the stove for about an hour ... adding water when needed.
To make this in a slow cooker or crockpot, place all the ingredients in a large crockpot and set for medium to high for 7-8 hours.
Once the soup is cooked, carefully transfer about 2/3 of it to a high-speed blender and process until smooth and creamy. Return to the pot with the remaining soup.
If desired, add the oil when blending for a little bit of added creaminess, but this is optional.
Garnish with some fresh rosemary and red pepper flakes, if desired.
Want more soup? Try these!
This Tofishy Miso Spinach Soup is a lot like the Tofu Miso Soup that’s found at most Chinese restaurants.
Tomato bisque was the perfect bowl of warm comfort on a drizzly evening after a looooonng day at work. It’s so quick to make, uses common ingredients, and even packs a hidden punch of protein.
Mmm, sweet potato soup. So creamy, so delicious, so … expensive, if you buy it in a cardboard box at the store. Homemade sweet potato soup, though, costs much less.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.