AIP Broccoli Cheese Soup
If you’re looking for a warm soup to cuddle up with this winter try this AIP Broccoli Cheese Soup. It’s cheesy and delicious even though it’s dairy free. This recipe is AIP, Paleo and Whole30.
Servings: 4 people
- 1 1/2 pound Butternut Squash peeled and roughly chopped
- 3 cups Bone Broth Vegetable broth if vegan
- 1 Onion roughly chopped
- 4 Garlic cloves
- 1/4 teaspoon Ground Ginger
- 1 teaspoon Salt
- 1/2 cup Nutritional Yeast
- 1 teaspoon Extra Virgin Olive Oil
- 2 small heads Broccoli about 1 pound, roughly chopped
- 1/4 cup Coconut Milk
- Lime juice
Add the butternut squash, bone broth, onion, garlic, ginger, and salt into the instant pot.
Close the instant pot. Set to pressure cook for 3 minutes. Once it’s finished cooking, wait 10 minutes then switch then switch to venting (quick release). Once the stopper has dropped, then remove the top.
Add the nutritional yeast, extra virgin olive oil and then puree using an immersion blender.
Add the broccoli, then turn the instant pot on sauté. Cook for about 10 minutes or until the broccoli is tender. Add the coconut milk the stir to combine then serve. Add lime juice to taste.
Serving: 1serving | Calories: 278kcal | Carbohydrates: 46g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Sodium: 759mg | Potassium: 1753mg | Fiber: 13g | Sugar: 10g | Vitamin A: 19975IU | Vitamin C: 310mg | Calcium: 239mg | Iron: 4mg