Broccoli Vegetable Cheese Soup

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Broccoli Vegetable Cheese Soup (Recipe)

Broccoli Vegetable Cheese Soup

5 from 1 vote
Pressure Cooking Time: 15 mins
Course Soups, Stews & Chilis
Servings 4
Calories 131 kcal

Ingredients
 
 

  • 1 cup water
  • 2 broccoli large and fresh (entire stalk), chopped into 1/4 inch chunks
  • 1 zucchini squash medium or 2 small, cut into 1/4 inch chunks
  • 1 bunch spinach chopped (or one box frozen chopped spinach)
  • 2 cheddar cheese soup cans condensed

Instructions
 

  • Place all ingredients, except condensed cheese soup, into pressure cooker, bring up to high pressure. Lower heat and cook for 5 minutes at high pressure.
  • Release pressure using cold water method, open cooker and add condensed cheddar cheese soup mixed with some of the broth from soup and stirred to remove lumps. Stir.
  • Place lid back on cooker and bring back up to pressure, then lower heat and cook 10 minutes at high pressure. Release pressure.

Nutrition

Calories: 131kcalCarbohydrates: 24gProtein: 11gFat: 1gSodium: 177mgPotassium: 1562mgFiber: 10gSugar: 6gVitamin A: 9960IUVitamin C: 303.8mgCalcium: 235mgIron: 4.7mg
Food Group Dairy, Vegetables
Cooking Method Pressure Cooking
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