BROCCOLI AND LEEK SOUP IN INSTANT POT
Creamy and delicious
Provided by barbara lentz @blentz8
Categories Vegetable Soup
Number Of Ingredients 10
Steps:
- Select saute on Instant pot. Place 1 tbsp. butter in pot. Add the leeks and garlic and saute for 5 minutes. Add the broccoli, stock, salt and red pepper flakes. Secure the lid and select manual. Toggle up to 8 minutes on pot. Use quick release. Remove lid.
- Meanwhile melt the remaining 3 tbsp. butter to a small pan on stove. Add the flour and make a roux. Slowly add the milk and cook until thickened stirring constantly.
- After removing the lid of the instant pot. Select saute again and add the milk mixture to the pot. Let it saute for 3 minutes. Serve with parmesan cheese sprinkled on top.
INSTANT POT® BROCCOLI-CHEESE SOUP
I intentionally made this as low carb as possible, but it still has the comfort of a richer broccoli-cheese soup.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter; saute until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
- Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 526.8 calories, Carbohydrate 10.8 g, Cholesterol 166.3 mg, Fat 48.2 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 29.9 g, Sodium 1231.1 mg, Sugar 3.7 g
BROCCOLI, LEEK, AND POTATO SOUP
There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind.
Provided by Seeshell
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
- Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 33 g, Cholesterol 27.3 mg, Fat 15 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 6 g, Sodium 794.7 mg, Sugar 9.8 g
BROCCOLI LEEK SOUP
Make and share this Broccoli Leek Soup recipe from Food.com.
Provided by rebecca684
Categories Low Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4 inch thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.
- 2. In a medium saucepan, heat oil and butter over medium heat. Add leaks and cook, stirring often, until softened and fragrant, about 3 minutes.
- 3. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.
- 4. Add 3 cups of water, broth, salt, and pepper; bring to a boil.
- 5. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes.
- 6. Add florets, bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth.
- 7. Return soup to saucepan; add half and half and chives, and reheat briefly.
Nutrition Facts : Calories 194.6, Fat 8.1, SaturatedFat 2.7, Cholesterol 7.6, Sodium 551.1, Carbohydrate 25.8, Fiber 5.5, Sugar 4.9, Protein 9.4
LEEK & BROCCOLI SOUP WITH CHEESY SCONES
Support good gut health and digestion with brassica vegetables, like broccoli. Serve a bowl of broccoli goodness with cheesy scones using this recipe
Provided by Sara Buenfeld
Categories Lunch
Time 50m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 14
Steps:
- Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
- Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
- To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
- If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.
Nutrition Facts : Calories 411 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
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