Thick Broccoli Soup

(Total Time: 35 MIN| Serves: 4)


For soup:

7 oz broccoli, chopped

½ cup cauliflower, chopped

2 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

1 cup unsweetened almond milk

2 cups vegetable broth

½ cup almond meal

¼ cup cottage cheese


1 tsp pink Himalayan salt

¼ tsp freshly ground black pepper


Plug in the instant pot and press the ‘’Sauté’’ button. Add olive oil and heat up.
Add chopped onions and crushed garlic. Cook for 3-4 minutes or until translucent.
Now add broccoli and cauliflower. Season with salt and freshly ground black pepper and pour in the vegetable broth. Optionally, add one cup of water and seal the lid.
Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ mode. Set the timer for 5 minutes on high pressure.
When you hear the end signal, perform the quick pressure release and open the lid. Chill for a while and transfer to a blender or a food processor. Pour in the unsweetened almond milk and add cottage cheese and almond meal.
Process until completely smooth and pour back to the pot. Press the ‘’Sauté’’ button again and heat up. Optionally, sprinkle with some dried herbs or red pepper flakes.
Serve immediately.
Per Serving(Calories 200| Total Fats 15g | Net Carbs: 6.3g | Protein: 9.1g |Fiber: 3.8g)