Broccoli Vegetable Cheese Soup

Broccoli Vegetable Cheese Soup (Recipe)
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Broccoli Vegetable Cheese Soup (Recipe)
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Broccoli Vegetable Cheese Soup

Pressure Cooking Time:15 mins
Course: Soup, Vegetables
Product: Stove-top Pressure Cooker
Cooking Method: Pressure Cooking
Servings: 4
Calories: 131kcal

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: 131kcal | Carbohydrates: 24g | Protein: 11g | Fat: 1g | Sodium: 177mg | Potassium: 1562mg | Fiber: 10g | Sugar: 6g | Vitamin A: 199.2% | Vitamin C: 368.3% | Calcium: 23.5% | Iron: 26.1%

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