Description
This winter, transform your lunch and dinner time by whipping up this healthy, immune-boosting broccoli cheddar soup in just 15 mins or less!
Ingredients
Units
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 head of broccoli, cut into bite-sized florets
- 2 cloves garlic, grated
- 2 bay leaves
- 1 tsp fresh-picked thyme
- 2 cups stock (chicken or veg)
- 1 1/2 cups milk
- 4 Tbsp cornflour mixed with 2 Tbsp water
- 1/2 cup cream (or more milk)
- 200g mature cheddar cheese, plus more for garnish
- 1/4 tsp nutmeg
- salt and pepper
Instructions
- Set your Instant Pot to Sauté on normal.
- Once hot, fry up the chopped onion and carrot for 5 mins. Add the finely chopped garlic, thyme and bay leaves and sauté for 1 minute more. Add the stock and milk, and bring the mixture to a boil, by increasing the heat on Sauté mode by pushing the button again and changing to More. Once simmering, add the broccoli florets.
- Cancel Sauté mode and secure the lid. Set Pressure Cook, on high
- Pressure cook for 1 minute for green broccoli, with a slight bite, and for 2 mins for softer broccoli.
- Once cooked, quick release the pressure and then push Sauté on normal. Set aside a little cream and cheddar for garnishing the soup.
- Add the cream, mature cheddar cheese, nutmeg, and the mixture of cornflour and water. Stir the mixture until it thickens and the cheese has melted. Season to taste with salt. You can add more cornflour and water at this stage should you prefer a thicker soup.
- Spoon the soup into bowls, garnish with mature cheddar and a splash of cream. Serve alongside some nice warm, crusty bread.
- Prep Time: 5 Minutes
- Cook Time: 1 - 2 Minutes
- Category: Soups
- Method: Instant Pot
Nutrition
- Serving Size: 1
- Calories: 278.72kcal
- Sugar: 5.48g
- Sodium: 544.56mg
- Fat: 19.69g
- Saturated Fat: 11.54g
- Unsaturated Fat: 5,89g
- Trans Fat: 0.39g
- Carbohydrates: 13.17g
- Fiber: 1.16g
- Protein: 13.17g
- Cholesterol: 62.46mg
