I was staying at our cabin in TN, with limited food choices. It was our last day, so I was scrounging through the refrigerator trying to figure out how to use up the last of the items before heading home the next day. I came up with this simple creamy broccoli soup, it contains very basic ingredients but I think that is what made it so delicious. Simplicity is the key here. I made it in the electric pressure cooker, but you could easily make it on your stovetop, it will just take longer.
Ingredients:
5 cups fresh broccoli florets
1/4 cup diced onion
1/4 cup diced celery
2 cloves fresh garlic, peeled and minced
2 cups water
1 cup unsweetened plain almond milk
1/2 cup nutritional yeast
1 Knorr vegetable bouillon cube
S & P to taste
Heat up the instant pot or pan and saute the onions, garlic, and celery for a few minutes on high heat with a bit of water. Add the broccoli, the rest of the water, and the bouillon cube. Stir well to combine. Turn pressure cooker on the soup setting 15 min. When done, release the pressure. Smash up any large chunks with a potato masher. Scoop out 2 cups (or more if you like it super creamy, I like some chunks) of the soup, put in nutribullet and blitz for a minute or until creamy. Add it back into the pot, then stir in the almond milk, nutritional yeast, and salt and pepper. I like to add a touch more freshly ground pepper just before serving. Enjoy! This makes two large servings, approx. 160 calories ea. and approx. 10 net carbs.
Ingredients:
5 cups fresh broccoli florets
1/4 cup diced onion
1/4 cup diced celery
2 cloves fresh garlic, peeled and minced
2 cups water
1 cup unsweetened plain almond milk
1/2 cup nutritional yeast
1 Knorr vegetable bouillon cube
S & P to taste
Heat up the instant pot or pan and saute the onions, garlic, and celery for a few minutes on high heat with a bit of water. Add the broccoli, the rest of the water, and the bouillon cube. Stir well to combine. Turn pressure cooker on the soup setting 15 min. When done, release the pressure. Smash up any large chunks with a potato masher. Scoop out 2 cups (or more if you like it super creamy, I like some chunks) of the soup, put in nutribullet and blitz for a minute or until creamy. Add it back into the pot, then stir in the almond milk, nutritional yeast, and salt and pepper. I like to add a touch more freshly ground pepper just before serving. Enjoy! This makes two large servings, approx. 160 calories ea. and approx. 10 net carbs.