Creamy, cheesy comfort in a bowl with each bite filled with tender broccoli. This healthy version does not use processed cheese, heavy cream, or milk. Perfect for a cold day, but you will crave it all year long!
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Servings: 6servings
Equipment
Electric Pressure Cooker
Ingredients
1teaspoonavocado oil
½medium oniondiced
2clovesof garlicminced
1stalk of celerydiced
½teaspoonsmoked paprika
½teaspoonmustard powder
1/8teaspoonground cayenne
pinchof ground nutmeg
4cupschicken brothor vegetable
1medium head of cauliflowercut in half, internal stem attached
3cupsbroccoliapproximately ½ pound, chopped into bite size pieces
1cupmatchstick carrots
2cupsextra sharp cheddar cheese* freshly gratedplus more topping
salt and pepperto taste
Instructions
Press the sauté button on an electric pressure cooker. Add the oil, once the oil has heated, add the onion, celery, and garlic. Cook until the vegetables have soften, stirring frequently, about 2-3 minutes.
Press the Keep Warm/Cancel button to turn off the sauté function. Add broth and spices (paprika, mustard powder, cayenne and nutmeg) to the pot. Stir until everything is combined. Add the cauliflower.
Seal and cook on high pressure (manual) for 10 minutes. Quick release and open once the pressure cooker has depressurized.
Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Set aside.
Add the broccoli and carrots to the pot and stir. Seal and cook on high pressure (manual) for 2 minutes. Quick release and open once the pressure cooker has depressurized.
Pour the cauliflower puree and add 2 cups of cheddar into the soup and stir well. Press the sauté button and bring the soup to a simmer, turn off the pressure cooker. Add salt and pepper to taste.
Serve topped with extra cheese.
Notes
Cheese- I use an 8oz block of extra sharp cheddar cheese. This provides 2 cups, plus extra for topping each bowl of soup.