Broccoli Soup
Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 13 minutes Ingredients:
- 2 tablespoons butter
- 2 small carrots, peeled and chopped
- 1 small yellow onion, chopped
- 2 tablespoons almond flour
- 1 garlic clove, minced
- 3 cups homemade vegetable broth
- 5 cups broccoli florets
- 1 teaspoon dill weed
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 4 American cheese slices, cut into pieces
- 1 cup shredded Colby Jack cheese
- 1 cup shredded Pepper Jack cheese
- ½ cup shredded Parmesan cheese
- 1 cup half-and-half
Directions:
- Place the butter in the Instant Pot and select “Sauté.” Then add the carrot and onion and cook for about 2-3 minutes.
- Stir in the flour and garlic and cook for about 1 minute, stirring continuously.
- Stir in broth and cook for about 1 minute or until smooth, stirring continuously.
- Select “Cancel” and stir in the broccoli.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 8 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and immediately stir in the dill weed, paprika, salt, and black pepper.
- Add cheeses and half-and-half and stir until melted and well combined.
- Serve immediately.
Nutrition Information per Serving:
Calories: 372
Fat: 27.3 grams
Carbohydrates: 12 grams
Protein: 19.8 grams
Carrot Soup
Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 40 minutes Ingredients:
- 2 tablespoons butter
- 1 small yellow onion, chopped
- 1 garlic clove, minced
- 1 pound carrots, peeled and chopped
- 1 tablespoon curry powder
- Salt and freshly ground black pepper, to taste
- 1 (14 ounce) can unsweetened coconut milk
- 3 cups homemade chicken broth
- ½ cup sour cream
Directions:
- Place the butter in the Instant Pot and select “Sauté.” Then add the onion and garlic and cook for about 3 minutes.
- Add the garlic and cook for about 1 minute.
- Add the carrots, curry powder, salt, and black pepper and cook for about 2 minutes.
- Select “Cancel” and stir in the coconut milk, broth, and Sriracha sauce.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 6 minutes.
- Select “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
- Remove the lid, and with an immersion blender, puree the soup.
- Serve immediately with the topping of sour cream.
Nutrition Information per Serving:
Calories: 265
Fat: 20.4 grams
Carbohydrates: 11 grams
Protein: 11 grams
Cauliflower Soup
Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 8 minutes Ingredients:
- 2 ½ pounds cauliflower, chopped
- ½ yellow onion, chopped
- 2 cups homemade chicken broth
- Salt and freshly ground black pepper, to taste
- 10 ounces cream cheese, softened
Directions:
- In the pot of the Instant Pot, place in all of the ingredients except cream cheese and stir to combine.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 8 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and stir in the cream cheese.
- With an immersion blender, blend the soup until it’s smooth.
- Serve immediately.
Nutrition Information per Serving:
Calories: 229
Fat: 17.1 grams
Carbohydrates: 11 grams
Protein: 9 grams
