Creamy Broccoli Zucchini Soup (Instant Pot Option)

Instant pot: Set your instant pot to the sauté function. Then heat up the olive oil
Stovetop: Start by heating the olive oil in a large pot over medium heat.
1 tablespoon olive oil
Add the diced onion to the pot and cook until soft and translucent, about 5 minutes.
1 medium onion
Then, add the minced garlic, Italian seasoning, and ginger and cook for another minute until fragrant.
2 garlic cloves, 1 tablespoon Italian seasoning, ½ teaspoon ginger powder
Add the broccoli florets, diced zucchini, and vegetable broth. Pour in your choice of milk and season with salt.
4 cups broccoli, 2 medium zucchini, 4 cups vegetable broth, 1 cup dairy-free milk, 1 teaspoon salt
For Instant Pot: Secure the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes. Quick release the pressure once done.
For Stovetop: Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
Add half your soup to a blender and blend until creamy. Then pour back into the pot. Alternatively, use an immersion blender to blend the soup directly in the pot until you reach your desired consistency.
Stir in the lemon juice and nutritional yeast for a cheesy flavor. Taste and adjust the seasoning if necessary.
¼ cup lemon juice, ¼ cup nutritional yeast *