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spooning up AIP Broccoli Cheese Soup out of bowl
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5 from 2 votes

AIP Broccoli Cheese Soup

If you’re looking for a warm soup to cuddle up with this winter try this AIP Broccoli Cheese Soup. It’s cheesy and delicious even though it’s dairy free. This recipe is AIP, Paleo and Whole30.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer, Side Dish, Soup
Cuisine: American
Keyword: aip, aip appetizers, aip diet, autoimmune protocol
Servings: 4 people
Calories: 278kcal
Author: Beth Chen

Equipment

  • Instant Pot

Ingredients

  • 1 1/2 pound Butternut Squash peeled and roughly chopped
  • 3 cups Bone Broth Vegetable broth if vegan
  • 1 Onion roughly chopped
  • 4 Garlic cloves
  • 1/4 teaspoon Ground Ginger
  • 1 teaspoon Salt
  • 1/2 cup Nutritional Yeast
  • 1 teaspoon Extra Virgin Olive Oil
  • 2 small heads Broccoli about 1 pound, roughly chopped
  • 1/4 cup Coconut Milk
  • Lime juice

Instructions

  • Add the butternut squash, bone broth, onion, garlic, ginger, and salt into the instant pot.
  • Close the instant pot. Set to pressure cook for 3 minutes. Once it’s finished cooking, wait 10 minutes then switch then switch to venting (quick release). Once the stopper has dropped, then remove the top.
  • Add the nutritional yeast, extra virgin olive oil and then puree using an immersion blender.
  • Add the broccoli, then turn the instant pot on sauté. Cook for about 10 minutes or until the broccoli is tender. Add the coconut milk the stir to combine then serve. Add lime juice to taste.

Notes

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 46g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Sodium: 759mg | Potassium: 1753mg | Fiber: 13g | Sugar: 10g | Vitamin A: 19975IU | Vitamin C: 310mg | Calcium: 239mg | Iron: 4mg