Broccoli Cheese Soup
By :The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore |
This broccoli cheese soup has the comforting flavors you love, without the flour, butter, and heavy cream. Instead, it gets its creaminess from cauliflower and almond milk, which go almost unnoticed once everything is blended together and the cheese is added. When you use an immersion blender, this is a fast one-pot recipe that packs 17 grams of protein per serving.
Votes: 26
Rating: 4
Rate this recipe!
Ingredients
- 1 yellow onion
- 2 carrots peeled and chopped
- 8 ounces cauliflower (small head) cut into florets (about 3 cups)
- 1 lb Broccoli cut into florets (about 6 cups)
- 1 tbsp spicy brown mustard
- 3 cups Water
- fine sea salt
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely grated Parmesan cheese
- 1/2 cup almond milk or any milk of your choice
- freshly ground black pepper
Ingredients
- 1 yellow onion
- 2 carrots peeled and chopped
- 8 ounces cauliflower (small head) cut into florets (about 3 cups)
- 1 lb Broccoli cut into florets (about 6 cups)
- 1 tbsp spicy brown mustard
- 3 cups Water
- fine sea salt
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely grated Parmesan cheese
- 1/2 cup almond milk or any milk of your choice
- freshly ground black pepper
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Votes: 26
Rating: 4
Rate this recipe!
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Instructions
Combine the onion, carrots, cauliflower, broccoli, mustard, water, and 2 teaspoons salt in the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 3 minutes.
When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the pressure. When the floating valve drops, remove the lid. Use an immersion blender to blend the soup, leaving as much texture as you like.
Add the Cheddar, Parmesan, and almond milk and stir until combined. Season with salt and pepper to taste, then serve warm. Store leftovers in an airtight container in the fridge for 5 days.
The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore
Eating healthy gets a whole lot easier with this delicious collection of 75 recipes--each one photographed--for nutritious and satisfying meals made quickly in your electric pressure cooker, all developed by a certified nutritionist and cookbook author for maximum health and flavor.
In The Fresh and Healthy Instant Pot Cookbook, Megan Gilmore presents recipes that use easy-to-find, whole-food ingredients for simple weeknight meals from morning to night--through the revolutionary cooking power of the Instant Pot, an electric, programmable multicooker. There are gluten-free options for each recipe, and all recipes are free of refined sugar and many of the most common food allergens, yet don't scrimp on flavor. With dishes like Korean Chicken Bowls, Eggplant Parmesan Bake, Peanut Butter Crunch Granola Bars, Flourless Banana Oat Bread, and One-Pot Chocolate Cake and Frosting, following a healthy diet while enjoying your favorite whole foods has never been more achievable. Every recipe is photographed in this highly visual and information-rich collection, and also includes nutritional information (calories, fat, carbs, fiber, and protein) and detailed timing for prep, coming to pressure, cook time, and release time.
MEGAN GILMORE is the author of Everyday Detox and No Excuses Detox, and the creator and recipe developer behind Detoxinista.com, a website that makes healthy living easier and more accessible. She is a certified nutritionist consultant and health coach, and her recipes have been featured in the Guardian as well as Shapeand Clean Eating magazines.
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