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Broccoli “Cheddar” Soup

Broccoli "Cheddar" Soup

This soup tastes exactly like broccoli and cheese. It's thick and hearty, and makes a great winter dinner when served with Einkorn Beer Bread! Adapted from Isa Chandra Moskowitz' Cheddary Broccoli Soup

Cooking Method ,
Cuisine
Courses ,
Difficulty Beginner
Servings 10
Ingredients
    Cashew Cream
  • 1 cup Cashews (Soaked overnight)
  • 2 cup Vegetable Broth
  • 3 tbsp Chickpea Miso
  • 2 tbsp Lemon Juice
    • Instant Pot Soup
  • 1 Onion (Chopped in large chunks)
  • 3 Garlic Cloves
  • 4 cup Broccoli (Chopped)
  • 1/2 cup Carrots (Chopped, or baby carrots)
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric
  • 3 cup Vegetable Broth
Instructions
  1. Cook the Instant Pot Soup Ingredients

    Place all Instant Pot Soup ingredients in the Instant Pot (onion, garlic, broccoli, carrots, broth, salt, turmeric).

    Pressure Cook on high for 10 minutes. Quick release

  2. Blend the Cashew Cream

    Place all cashew cream ingredients in blender (cashews, broth, miso, lemon juice). Blend on high until smooth.

  3. Combine Soup and Cashew Cream

    Pour the cashew cream into the instant pot. Use an immersion blender to blend until only small pieces of broccoli and carrot remain.

    Turn Instant Pot to Saute and continue to cook another 10 minutes, until thickened.

Keywords: Broccoli Cheddar Soup
Read it online: https://foodasmedicineforkids.com/recipe/broccoli-cheddar-soup/