Ingredients:
3 - 4 medium potatoes, cut into 1" cubes *
1 small head broccoli, chopped into 2" - 3" florets *
2 -3 garlic cloves, peeled
1 onion, quartered
1 tbsp dijon mustard
1 tsp turmeric or paprika, or both
pinch of himalayan salt (optional)
bit of black pepper (optional)
3 cups water
1/2 cup to 3/4 cup nutritional yeast, added after cooking
* Tip : as broccoli cooks through much faster than potatoes, large broccoli florets and smaller potato pieces gives you an even cooking time.
Directions:
Place all ingredients in the Instant Pot, except the nutritional yeast,
and process for 4 minutes on the high pressure setting.
3 - 4 minutes after cooking is complete, do a quick release by moving the pressure valve forward with a wooden spoon.
Open the lid and remove the inner pot; this keeps the broccoli especially from overcooking.
Add the nutritional yeast and blend all with an immersion blender right in the inner pot. Add more water if it is too thick, and correct seasoning as desired.
This soup keeps well for several days in the fridge and also freezes well. If separation occurs, a stick immersion blender will bring it back to perfection.
Enjoy!
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