Instant pot broccoli cheddar soup with a healthy spin to it! This soup is loaded with fiber from the broccoli, carrots, cauliflower, and chickpeas. The cauliflower and chickpeas help thicken the soup instead of using heavy cream, butter, or flour. For a vegan version, use nutritional yeast instead of cheddar!
Details
Servings
4 servings
Prep time
20 minutes
Cooking time
20 minutes
Difficulty
Easy
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Ingredients
2 tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 head broccoli, cut into florets
1/2 head cauliflower, cut into florets
3 cups water
1 can chickpeas (15 oz), rinsed and drained
1 1/2 cups shredded cheddar cheese
2 tsp salt
1 tsp black pepper
1 tsp crushed red pepper flakes (optional)
Directions
- Click “sauté” mode. Add olive oil, onion, garlic, red pepper. Stir until browns.
- Add the broccoli, carrots cauliflower, chickpeas, water, salt, and black pepper.
- Close and seal the lid. Click “pressure cool” and set for 5 minutes. When done, vent to release the remaining pressure. Carefully open the lid.
- Purée the soup with an immersion blender or transfer the soup to a blender purée it in batches & return to instant pot.
- Stir in the cheddar cheese.
