CLEAN EASY LIVIN'
About the Recipe
This soup comes together in about 15-20 minutes with an Instant Pot, using the frozen ingredients that are ready to just pour in. Cooking on the stove doesn't extend the cooking time by much, but I've found the broccoli just gets so much softer, which makes the soup that much creamier. I add a tablespoon of Threefold Blend Powder (Savory) from Dr. Cowan's Garden for an extra punch of veggies.
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Ingredients
1 Tbsp Oil (avocado, olive or coconut), butter or ghee
10 oz Frozen Mirepoix blend (Diced onions, celery and carrots)
(If you prefer to use fresh veggies, you'll need: 1/2 medium onion, 1 meium carrot and 1 stalk of celery- diced.
16 oz Frozen Broccoli
16.9 oz Bone Broth
1/2 C Coconut Milk (or more if preferred)
2 Garlic cloves (minced) or 1 tsp garlic powder
salt and pepper to taste
Preparation
Step 1
Heat your oil and saute the frozen mirepoix mix for a few minutes, just to soften it up a little. If using fresh garlic, add it to be sauted with the other veggies. If using garlic powder, you can add that in at any time.
Step 2
Add broccoli (frozen or fresh) and broth. Set your Instant Pot to 8 minutes on Manual and make sure the release valve is sealed. If using the stove top: Heat on medium heat, simmering for about 20 minutes or until broccoli is tender/soft.
Step 3
Allow the Instant Pot to release pressure or manually release the pressue. Add coconut milk, salt and pepper.
Step 4
Using an immersion (stick) blender, blend to the desired consistency. I don't like any big chunks of broccoli, so I blend mine until creamy. If you don't have an immersion blender, you can use a Vitamix or regular blender. Don't fill more than halfway, and be careful to hold the lid while blending because the hot contents will expand, creating pressure and cause the lid to blow off. If you prefer, allow the soup to cool down, then blend.