(Total Time: 45 MIN| Serves: 4)
1 lb broccoli, chopped
2 cups cauliflower, chopped into florets
3 cups vegetable broth
1 cup milk
½ cup sour cream
½ tsp salt
½ tsp dried rosemary
Plug in the instant pot and set the stainless steel insert. Add broccoli and cauliflower. Pour in the broth and seal the lid.
Press the ‘’Manual’’ button and set the timer for 20 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Chill for a while and transfer to a food processor or a blender. Process until smooth.
Pour the soup back to the pot and press the ‘’Sauté’’ button. Bring it to a boil and add milk. Sprinkle with dried rosemary and some salt. Optionally, add some pepper or red pepper flakes. Stir well and cook for 2-3 minutes.
Finally, stir in the sour cream and cook for 1 minute.
Press the ‘’Cancel’’ button and divide the soup between serving bowls. Serve immediately.
Per Serving(Calories 172| Total Fats 8.7g | Net Carbs: 10.9g | Protein: 10.7g |Fiber: 4.2g)