Creamy Broccoli Soup
A delightful and nourishing soup packed with vitamins, featuring broccoli, potatoes, and cheddar cheese, perfect for chilly days.
Ingredients
Main Ingredients
- 4 cups Broccoli florets Approximately 320g
- 3 cups Potatoes, chopped and peeled Approximately 440g
- 2 cups Chicken broth Substitute with vegetable broth if desired.
- ½ teaspoon Salt Use according to taste.
- 1 teaspoon Ground black pepper
- 1 Onion Chopped About ½ cup
- ½ cup Mature Cheddar cheese
- 1 cup Milk
- ½ teaspoon Cayenne pepper
- 2 teaspoons Fresh ginger Grated
- 2 cloves Garlic Minced
- 2 tablespoons Olive oil
Instructions
Preparation
- Turn on the pressure cooker and select the browning function.
- Add olive oil to the pot and sauté the onions and garlic until soft and translucent for about 2 minutes.
- Add the potatoes, broccoli florets, and ginger, stirring to combine for about 30 seconds.
- Cover with the chicken broth and milk, then add salt, black pepper, and cayenne pepper; mix well.
- Secure the pressure cooker lid and turn the valve to closed or sealed. Select high pressure and cook for 4 minutes.
- Once done, perform a quick release and turn off the pressure cooker.
- Blend the soup using an immersion blender or regular blender to your desired consistency.
- Stir in the grated cheese and adjust seasoning if necessary.
- Serve hot with crusty bread and extra cheese if desired.
Notes
Chop the broccoli and potatoes uniformly for even cooking. Experiment with spices for added flavor. Adjust seasoning to taste.