Quick Pressure Cooker Creamy Broccoli Leek Soup with Shredded Cheese, for a meatless meal. Broccoli stars in the Italian kitchen. An important vegetable for the Mediterranean kitchen, broccoli has been apart of it’s culinary history since the early Roman Empire. There are many ways to use this versatile vegetable. Because of this, many cultures have incorporated broccoli into their kitchens. You can bake, steam, sauté, boil, and stir fry these lovely florets. Today’s recipe, we are going to quick pressure cook broccoli with leeks, then puree into a creamy, filling soup.
A recipe so easy to make, put all your vegetables in a pressure cooker, seal, cook, and in no time, voila, you have a delicious lunch or dinner. This soup can also be made conventionally, just double cooking time. When finished, puree the softened vegetables with an immersion blender. For a finishing touch, add generous gratings of Swiss cheese. The cheese not only decorates the soup, but and adds another level of taste and texture.
A easy fall dish, using a healthy fall vegetable filled with plenty of vitamins and nutrients try, Quick Pressure Cooker Creamy Broccoli Leek Soup with Shredded Cheese. Let’s Cook!
Quick Pressure Cooker Creamy Broccoli Leek Soup with Shredded Cheese
Quick Pressure Cooker Creamy Broccoli Leek Soup with Shredded Cheese, a fast, easy and filling soup. A great way to use this versatile fall vegetable, broccoli. Delicious!
- 2 lbs Broccoli
- 2 Leeks
- 2 Carrots
- 2 cloves Garlic
- 2 tbls Olive Oil, extra virgin
- 6 cups Chicken or Vegetable broth
- bunch Flat leaf parsley
- Sea salt and fresh ground pepper to taste
- 1 piece Swiss cheese for grating
Cut off the green leafy part of the leeks, cut in half and wash well, leeks can be very dirty in their layers. Cut into 1/2 strips.
Peel, chop or smash the garlic add to a pressure cooker add the olive oil, the chopped leeks and sauté for a few minutes, long enough to release the flavors.
Add the broccoli and carrots, pour in the broth, salt and pepper to taste. Add the parsley.
If cooking in a pressure cooker, follow instructions and bring the soup to pressure, cook under pressure for 30-40 minutes.
If cooking conventionally, bring to a slow boil and continue to cook, until the vegetable become soft when pierced with a fork, about 60 minutes.
When the pressure is released, carefully open the soup. Using a immersion blender, puree the vegetables until they are smooth and creamy.
If cooking conventionally, remove the soup from heat and carefully puree with immersion blender.
Serve hot. Using a microplane or box grater grate the Swiss cheese over each bowl, to your liking.
Crunchy croutons can be added.
Here are some other fast, easy soup recipes to try