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Jess Kuhlman

Recipe: Broccoli Cheddar Soup

This is another classic soup recipe that can easily end up loaded with calories. This recipe sneaks in a ton of veggies/fiber and can be thrown together fairly quickly if you have an instapot


Ingredients


  • 1T olive oil

  • 2T minced garlic

  • 1 onion, chopped

  • 1 cup carrots, chopped

  • 4 cups chicken or beef stock

  • 3 cups of broccoli, chopped (I just use frozen broccoli)

  • 2 cups cauliflower rice (again, I used 1 frozen bag)

  • Salt and pepper to taste

  • 1.5-2 cups sharp cheddar cheese


Insta Pot:


Set pot to sauté and add in olive oil, garlic, onion, and carrots. Sauté until onion starts to carmelize. Add in your broth, cauliflower rice, half the broccoli, and salt/pepper. Cook on high pressure for 3 minutes. Let the pot de-pressurize on its own for 5 minutes.


Using an immersion or regular blender, blend the vegetable mixture until smooth. Return the mixture to the pot and add in cheese and remaining broccoli.


*you can also make this on the stove and just let the mixture simmer until soft. I would use frozen carrots as well to allow them to get soft.


~ macros per serving (makes 4 generous servings): 15f, 25c, 25p



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