‘Cream’ of Broccoli Soup

It occurred to me this weekend, if I want my husband to be brown-bagging healthy lunches, I really need to cook in advance so that the freezer is well stocked, instead of just trying to rely on weeknight leftovers.  Since my husband is on a soup kick lately, and soups are ridiculously easy with my electric pressure cooker, it’s a win-win all around.  He actually LOVES broccoli, so here’s a “souper” easy soup that I made this weekend.  

  • 1 small onion, diced
  • 2 med. Golden potatoes – cut into eighths
  • 4 cups of soup stock (or water)
  • 1 large head of broccoli, cut up, or if you are a lazy cook like me, 1 package of pre-chopped broccoli
  • 1 cup of cooked rice (I used leftover white rice from the Chinese restaurant, if I were cooking from scratch it would have been brown rice or red rice.
  • Garlic cloves, minced – this is optional, and quantities will depend on your tolerance/love of garlic
  • Salt and pepper to taste

 

Dry saute the onion in the pressure cooker (or on the stovetop), adding in a tablespoon of water at a time, as needed.  You don’t want to drown the onions, but you also don’t want to burn them.  Approx 3-5 minutes.

Add in the garlic and the potatoes and bring to high pressure for 2-3 minutes, with a quick release. (Stovetop users, cook for 15-20 min,  till the potatoes are soft).

Add in the broccoli and add more stock or water if necessary, and bring to full pressure, then quick release. You definitely don’t want to overcook the broccoli.  Add in the cooked rice, salt and pepper to taste.

Use an immersion blender in the pot to your preferred consistency.  If you are serving immediately, you’ll want to heat up the soup, especially if the rice was cold.  If you are packaging the soup for the freezer, no more warming necessary till it comes out of the freezer for meals.

 

Enjoy!

Love Audrey

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