Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Total time: 40 min
Ingredients: 1 tbsp Olive oil; 1 Onion, finely diced; 1 tbsp Garlic, minced; 2 Carrot; ½ lb Broccoli; 2 cups Vegetable broth; ½ tsp Chili flake, flakes; 1 tbsp Cornstarch; 1 cup Milk; 8 oz Cheddar cheese; Black pepper, ground

By Ministry of Curry · 40 min

Ingredients

Olive oil1 tbsp
Onion · finely diced1
Garlic · minced1 tbsp
Carrot2
Broccoli½ lb
Vegetable broth2 cups
Chili flake · flakes½ tsp
Cornstarch1 tbsp
Milk1 cup
Cheddar cheese8 oz
Black pepper · ground

Instructions

Set the Instant Pot to sauté and heat the oil. Cook the onion and garlic for 2-3 minutes.
Add the carrots, broccoli, broth and red pepper flakes, and stir well.
Close the lid and pressure cook for 3 minutes, then quick release.
Set to sauté and stir in the milk.
Stir in the cornstarch slurry (cornstarch mixed with the water).
Add the cheese a little at a time, stirring as you go.
Cook on sauté until the soup comes to a gentle boil, then turn off. Season with salt and pepper to taste.
Optionally blend partly or fully with an immersion blender.

Summarized from Ministry of Curry's video. Watch it for the details.

Watch the recipe video Open the official recipe

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