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Cheesy Broccoli with Chives – vegetarian recipe
Stav Kogan

Cheesy Broccoli with Chives

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Servings: 4 servings
Calories: 376
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (8 oz / 225g) Shredded cheddar cheese
  • 1 medium (10.6 oz / 300g) Broccoli head; florets separated
  • 1 tbsp (0.1 oz / 3g) Chopped fresh chives
  • 4 cups (32 fl oz / 946g) Chicken stock
  • 1 cup (8 fl oz / 240g) Coconut cream
  • 0.25 tsp (0.03 oz / 0.8g) Garlic powder
  • 0.1 tsp (0.02 oz / 0.5g) Salt and white pepper
  • Control the Texture: If you prefer a soup with a bit of bite rather than a completely smooth puree, use a slotted spoon to remove about a cup of the cooked broccoli florets before blending. Once you have blended the soup with the cream and cheese, simply stir the whole florets back in!
  • Use Full-Fat Coconut Cream: Make sure you are grabbing a can of heavy coconut cream, not standard coconut milk or a carton of coconut beverage. The high fat content is crucial for balancing the sharp cheddar and achieving that rich, comforting mouthfeel without curdling.

Method
 

  1. Combine 1 tbsp. (0. 1 oz / 3g) chopped chives, 4 cups (32 fl oz / 946g) chicken stock, 1 medium (10. 6 oz / 300g) head of broccoli florets, 0. 1 tsp. (0. 02 oz / 0. 5g) salt and white pepper, and 0. 25 tsp. (0. 03 oz / 0. 8g) garlic powder directly in the inner pot of your Instant Pot, sealing the lid and setting it to cook on high pressure for 10 minutes.
  2. Allow the pressure to release naturally for 10 minutes once the cooking cycle completes, then carefully vent any remaining steam, open the lid, and switch your pot's setting to 'Sauté.'
  3. Stir in 1 cup (8 fl oz / 240g) coconut cream and 2 cups (8 oz / 225g) shredded cheddar cheese, using an immersion blender to carefully puree the mixture until beautifully smooth, letting it simmer and thicken for exactly 5 minutes.
  4. Ladle the hot, creamy mixture evenly into four bowls, garnishing with a few extra fresh chives if desired, and serve immediately.
  5. Shred Your Own Cheese: Pre-shredded bagged cheeses contain anti-caking agents (like potato starch) that prevent them from melting smoothly. For a silky, velvety texture, buy a block of high-quality cheddar and grate it yourself.
  6. Blend Safely: When using your immersion blender directly in the Instant Pot, keep the blade fully submerged beneath the liquid line to avoid splattering hot soup. Move it in slow, steady circles for an even puree.

Nutrition

Calories: 376kcalCarbohydrates: 9gProtein: 16.2gFat: 33.5g

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