I can’t think of a better way to warm up than this bowl of creamy turmeric and mint greens Soup. The ultimate winter comfort food!

This is a wholesome home style recipe; that’s no fuss pantry-ingredients based,  vegan, and so simple to make! It is creamy, without dairy; and has a luxurious texture without nuts. Did I mention its healthy and packed with veggies? The bright mint and earthy turmeric flavors are the added bonus, and it all comes together in under 30 minutes. 

This is an instant pot recipe, that can easily be made on the stove top as well. Hope you enjoy this healthy yet delicious and comforting recipe!

Ingredients:
serves 6-8
4 cups (or~1 head) of broccoli florets, (I add in the tender part of the stems too)
2 cups baby spinach
1 carrot, peeled and chopped
6-8 garlic cloves, roughly chopped
1 tbsp dried basil
1 serrano chilli pepper, chopped (optional)
1/4 cup vegan butter or olive oil
1/2 cup fresh mint leaves
1 tbsp turmeric powder
6 cups vegetable broth (low sodium preferably)
1 tsp coarse salt
1 cup oat milk (substitute: any plant based milk you prefer)

Method: (Instant Pot)

Set in place the instant pot insert, and turn on ‘saute’ mode. Set saute mode to high or ‘more’ by using the adjust button. Once you hear a beep, it should start heating up.

Add the measured vegan butter or olive oil. Heat for 10-20 seconds, or until the butter starts melting. Add chopped garlic, dried basil and serrano peppers. Saute on high for a minute.

Add chopped carrots and continue cooking for a few more minutes. Then toss in the broccoli florets and measured teaspoon of salt. Mix well and cook for 6-8 minutes. Make sure you keep tossing the veggies in between.

Now we’re ready for the spinach. Add mint leaves, spinach and turmeric powders. Also add the measured vegetable broth. Mix thoroughly. Heat through for 5 minutes.

Turn off saute mode by hitting the ‘keep warm/cancel’ button. Cover the instant pot, and set the vent to ‘sealing’ or closed position.  Hit the ‘manual’ button and set cooking time for 8 minutes. Now let it do it’s thing.

Once cooking is complete, you’ll hear the beeps. Let this rest for an additional 10 minutes. Then, very carefully (use a towel if needed) release the vent by moving it to the venting position. Release all the remaining steam.

Open the lid, add measured oat milk and stir together. Using a hand blender, puree the mixture into a smooth velvety soup. Alternatively, you could also transfer the mixture to a regular blender in batches, and puree. Please be careful to cool the soup down before using a traditional blender.

Transfer the soup to a serving bowl, top with more fresh mint. Serve hot!

Method: (Stove Top)
Heat a large soup over medium-high heat. Add the measured vegan butter or olive oil. Heat for 10-20 seconds, or until the butter starts melting. Add chopped garlic, dried basil and serrano peppers. Saute on high for a minute.

Add chopped carrots and continue cooking for a few more minutes. Then toss in the broccoli florets and measured teaspoon of salt. Mix well and cook for 6-8 minutes. Make sure you keep tossing the veggies in between.

Now we’re ready for the spinach. Add mint leaves, spinach and turmeric powders. Also add the measured vegetable broth. Mix thoroughly, and bring this mixture to a boil over high heat. Lower heat to medium, and let it simmer in a low rolling boil. Cover the pot, and let cook for 20 minutes.

Uncover, add measured oat milk and stir together. Remove from heat and let cool for 5 minutes.

Using a hand blender, puree the mixture into a smooth velvety soup. Alternatively, you could also transfer the mixture to a regular blender in batches, and puree. Please be careful to cool the soup down before using a traditional blender.

Transfer the soup to a serving bowl, top with more fresh mint. Serve hot!  I love some extra chilli flakes in my bowl!