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Taco Salad with Zesty Lime Vinaigrette
Broccoli Cheese Soup
| By : |
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.
| Prep Time | 7 minutes |
| Cook Time | 3 minutes |
| Servings |
4 servings
|
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
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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.
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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Easy to make almost like my mother made.
Pretty bland, might try make again adding garlic and using half and half instead of almond milk
Will not make this again, it doesnt even look appetizing, and it just did not taste good at all. Its not that it was bland, i ended up using 2% milk, not almond milk, and it still was not good, I can’t explain it, it just wasnt worth the time i took to make it.
I enjoyed this recipe however i did add garlic powder and onion powder. I also substituted celery for the carrots and half & half for the almond milk. Came out great.
I think i made it exactly like the recipe said and it was totally yummy. The flavor was great. Had it with some crusty bread with butter. One difference was i don’t have an immersion blender so i put the veggies into my ninja Next tim i will hold back some of the leftover wbrooth water so it is thicker.
I think instead of water, chicken stock would be better to give more flavor. It needs more cheddar cheese also
Very unflavorful. I wont make this again.
I used vegetable stock instead of water. My daughter says it tasted better than Panera. Love it, super easy to make!
Tasted great and very healthy – made just as written. Even the picky eaters enjoyed it.
I wondered if 3 minutes would cut it, but It did! Wonderful. Easy, tasty and healthy.
So good and so easy!
We really enjoyed this healthy soup! I did add a little extra garlic and onion powder for extra taste but it didn’t need it! We already plan on making it again!
This was really good! I did change a few things of course; I added a couple cloves of minced garlic, and used veggie broth in place of plain water. I put the broccoli on top and removed half before blending, chopped it and returned it to the soup. I used low fat milk and an extra 1/4 cup of cheddar. Still much healthier than my old recipe!
Made this exactly as instructed but added 1/4 cut up ham steak after the immersion blending….really good
Great soup, but turned out too watery for me, I’d prefer a thicker consistency. Next time I’ll add 2 cups of stock instead of 3. Also 2 tsp of salt was too much, it turned out too spicy, maybe because I’ve used pink Himalayan salt insted, not sure. Also I’ve added more cheese as others have stated.
Very pasty and the mustard gave it a weird taste. Just didnt work for us.
I followed the guidelines& it tasted great. But I added more cheese & broccoli. I also added the cream & cheese just before my guests arrived. I put the pot on saute low setting just to melt the cheese stirring constantly….it came out beautiful its definitely a keeper ….
Didn’t have the right cheesy consistency and i even used extra cheese!
I’ll be making it again! Was really light on the stomach while also being filling!
Very simple, tasty results. Also very easy to modify in different ways. I added 11% yoghurt for added creaminess; better than butter as it adds protein.
Very watery!!!
I added a cup of rice and a cup of chicken broth and it’s so good!