(Total Time: 45 MIN| Serves: 4)
1 lb broccoli, chopped
1 cup cabbage
1 cup milk, full-fat
1 cup cream cheese, full-fat
1 cup vegetable stock
1 small red onion, chopped
3 garlic cloves, chopped
5 medium-sized bacon slices, chopped
2 tbsp olive oil
1 tsp dried thyme, ground
½ tsp fresh oregano, finely chopped
1 tsp sea salt
½ tsp white pepper, ground
1 bay leaf
Plug in the instant pot and add butter to the stainless steel insert. Using a wooden spatula, stir until melts.
Add onion and garlic. Stir-fry for 3-4 minutes or until the onions translucent.
Add broccoli and cabbage. Sprinkle with dried thyme, oregano, salt, and white pepper. Pour in the vegetable stock and milk.
Stir well and securely lock the lid. Adjust the steam release handle and press the ‘’Soup’’ button. Set the timer for 30 minutes and cook on ‘’High’’ pressure.
When done, perform a quick release pressure by moving the valve to the to the ‘’Venting’’ position.
Open the pot and let it chill for 10 minutes. Transfer all to a food processor and blend until smooth. Return the soup to the pot and stir in the cream cheese and bacon.
Per Serving(Calories 478 | Total Fats 38.9g | Net Carbs: 12.3g | Protein 19.1g |Fiber: 4.2g)