October 2019 Nutrition Tip & Recipe of the Month

Save time and enjoy a nice home cooked meal!  If you have a Crockpot or Instant Pot, these are great appliances that can help cut back on time spent in the kitchen.  Stay on track nutritionally by planning ahead and putting your meal in the Crock Pot before heading to work or having the ingredients ready to throw into the Instant Pot when you get home.

Recipe of the Month

Instant Pot/Slow Cooker Broccoli Cheddar Soup

Ingredients

2 tablespoons extra virgin olive oil

3 tablespoons butter

1 small yellow onion, chopped

1 carrot, chopped

2 medium zucchini, chopped

2 tablespoons fresh thyme leaves, plus more for serving

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon cayenne, or more to taste

Kosher salt and pepper

3 cups low sodium veggie or chicken broth

4 cups broccoli florets

2 bay leaves

1 cup whole milk

2-3 cups shredded sharp cheddar cheese

Instructions

  1. Set Instant pot to sauté. Add the butter, olive oil, and onion, cook 5 minutes or until fragrant. Add the carrots, zucchini, thyme, nutmeg, cayenne and a large pinch each of salt and pepper. Pour in the broth. Add the broccoli and bay leaves. Cover, select the manual setting, and cook on high pressure for 8 minutes.
  2. Once done cooking, use the quick release function and release the steam. Carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally puréed). Return to the instant pot.
  3. Set the Instant pot to sauté. Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted.
  4. Ladle the soup into bowls and top with fresh thyme. Enjoy!

 

Slow Cooker

  1. To the slow cooker, add the butter, olive oil, onion, carrots, zucchini, thyme, nutmeg, cayenne and large pinch each of salt and pepper. Stir to combine. Pour in the broth. Add the broccoli and bay leaves. Cover, cook on high for 3-4 hours or low for 4-6 hours.
  2. Once done cooking, carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally pureed). Return to the slow cooker and turn the heat to high.
  3. Stir in the milk and cheese, and cook 10 minutes or until the cheese has melted.
  4. Ladle the soup into bowls and top with fresh thyme. Enjoy!

 

Source: https://www.halfbakedharvest.com/instant-pot-broccoli-cheddar-soup/

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