Ingredients:
butter 3 tbsp broccoli 1 / 16 oz. broccoli florets onions, diced 1 carrots, julienned 2 all purpose flour 1/4 cup low sodium vegetable stock 2 cups garlic cloves minced 5 whole milk / cashew milk / coconut milk / half and half 1 cup sharp cheddar cheese, grated 8.oz nutmeg ground 1/2 tsp black pepper crushed 1 tsp red chilli flakes, 1 tsp bread bowl 1
Instructions:
Step 1: Gather the materials — begin by cleaning the broccoli. I usually clean it by soaking it in a pot with 2 tablespoons of vinegar and 2 cups of water. Keep the head submerged in water while you prepare the rest of the ingredients, then rinse and chop into florets at the end.
Step 2: Make the soup broth — In a large mixing bowl, combine the butter, garlic, onions, carrots, flour, broccoli, and broth. Cover the vent and close the lid.
Step 3 – Cook for 1 minute under pressure – Yes, that’s all it takes to make delicious soup. The time it takes to develop pressure is sufficient to cook the broccoli. When steaming broccoli, the texture should be tender, but in the soup, the broccoli should be a little softer. Allow the pressure to naturally release after the timer sounds.
Step 4: Add the cheese and milk — Carefully open the cover and add the freshly grated cheddar and milk, as well as nutmeg, salt, and pepper. For vegan options, such as cashew or coconut milk, use half and half or alternate milks. Stir until the sugar is completely dissolved.
Step 5 – Serve with warm artisan crusty bread or in a bread bowl, garnished with pepper or chilli flakes.
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