Yum

It’s January and it’s cold. Even in Southern California, it’s been coldish. I’m talking days in the 60’s (don’t hate…for us, that’s cold!) and for once, lots of rain! Time to break out the InstantPot and make a big batch of comfort, I mean, soup! Broccoli soup is oh so good when it’s cold outside, and this recipe is hearty enough to call a meal. It’s healthy too! Most broccoli soups call for heavy cream, chicken stock and cheese to make them creamy. My recipe is creamy because I puree lots of veggies! We’re talking onions, garlic, broccoli, cauliflower, and a Japanese yam (or a potato) and then we add brown rice, and vegan chicken, and it’s all cooked to perfection in a broth. The chicken and rice are optional, but they really make this soup into a hearty meal. Better yet, it’s really quick and easy to make. You can make this soup on the stove top, or if you prefer, you can add the ingredients to the instant pot and go do something else while it cooks! 

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