- butter 3 tablespoon
- 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 teaspoon
- black pepper crushed 1 teaspoon
- red chilli flakes, 1 teaspoon
- bread bowl 1
Step 1 – Prepare the ingredients – Clean the broccoli first. I typically clean it by soaking it completely in a pot full of water and 2 tablespoon of vinegar. Keep the head submerged while you prepare the rest of the ingredients and then in the end give it a rinse and cut into florets.
Step 2 – Prepare the soup base – Throw in the butter, garlic, onions, carrots, flour, broccoli and the broth. Cover the lid and seal the vent.
Step 3 – Pressure cook for 1 minute – Yes that’s all it takes to cook this soup. The time taken to build the pressure is enough to cook the broccoli. If you were you need the texture to be tender but in the soup you need the broccoli to be a little softer. Once the timer beeps off, allow the pressure to naturally release.
Step 4 – Throw in the cheese and milk – Carefully open the lid, and throw in the freshly grated cheddar and milk, nutmeg, salt and pepper. Feel free to use half in half or alternate milks for vegan options like cashew or coconut milk. Stir until dissolved.
Step 5 – Garnish with pepper or chilli flakes and serve with a warm artisan crusty bread or in a bread bowl.
Frequently asked questions are addressed in the post.