31 July, 2019
I’ve been meaning to make some kind of soup in my pressure cooker. I was initially going to make some kind of corn chowder, but somehow, I ended up here instead. Corn chowder will almost certainly still happen, as it is delicious and I haven’t had it in forever. Today, though, we have broccoli soup that is hubby-approved. I put meat in it.
2 tbsp Olive oil
1 Yellow onion, diced
4 cloves Garlic, minced
2 medium heads Broccoli, diced
2 Carrots, diced
1 tsp Thyme
1 tsp Black pepper
1 cup Vegetable broth
1/2 cup Water
1 Linguiça sausage, cut into chunks
1, 15 oz can Cannellini beans, drained and rinsed
Either in a saucepan or using your pressure cooker’s sauté setting, you’re going to prep your ingredients. Once it’s hot, add in the olive oil, onion, garlic, broccoli, and carrots, stirring for three minutes. Add the seasoning and turn off the cooker. Add your broth and water and stir before closing the lid. Cook on manual for four minutes, using the quick pressure release once the timer is up.
While the soup is cooking, cook your sausage and cut it into bite-sized chunks, setting it aside for later.
Use a strainer or slotted spoon to reserve about 1/4 cup of vegetables. Add in the beans. Using an immersion blender, puree the soup until everything is combined and creamy. Add the reserved vegetables back to the pot along with the sausage pieces and stir. Serve hot and enjoy!