Click below to listen to this post about Telluride Soup on Candidly Kendra Eats:

I grew up liking to eat vegetables. I mean, not lima beans, but seriously, who likes lima beans?

Also, all the veggies I ate were drowned in cheese. But that counts, right?

Nowadays I can go days without eating a vegetable and not even notice. Oops! For me, eating vegetables is a discipline. Like brushing my teeth…and vacuuming.

But with this amazing recipe eating my vegetables isn’t a chore! Telluride Soup is a creamy, comforting soup made from onions, cauliflower, broccoli, and carrots steamed together with dill and pureed. Pro-tip: serve it as a dip for your kids’ chicken nuggets and call it Hulk dip. Or something.

If you’re a grown-up without kids and don’t feel like eating something called Hulk dip, call it Telluride Soup and eat it with grilled cheese or grilled ham-and-cheese sandwiches.

Telluride Soup Digest

In a large saucepan, melt 1/4 cup butter. Add 1/2 cup chopped onions. Cook and stir until the onions are tender.
Next, add one large head of cauliflower, chopped, 1 cup of chopped broccoli, and 3 carrots, chopped.
Stir in 6 cups chicken broth, 2 tbsp. dried parsley, 3/4 tsp. dill seed, 2 tsp. dried dill weed, and 1/2 tsp. each black pepper and salt.
Bring to a boil. Reduce heat, cover, and simmer for 45 minutes, until very tender.
Puree in a blender or by using a stick blender.

Telluride Soup in An Instant Pot

Using the saute function, cook onions in butter until softened.
Add cauliflower, broccoli, carrots, chicken broth, spices, and seasonings.
Cook on Manual for 5 minutes. Let the steam release with natural pressure release for 15 minutes, then release the pressure completely.
Carefully puree the soup with a blender or stick blender.

Enjoy!

Print Recipe

Telluride Soup

This soup is a blend of all the best veggies! Wholesome, and tasty enough for your picky eater!

Prep Time15

Cook Time45

Ingredients

½ cup yellow onion, chopped
¼ cup butter
1 head cauliflower, chopped
1 cup chopped broccoli
3 carrots, peeled and sliced
6 cups chicken or vegetable broth
2 tbsp dried parsley
2 tsp dried dill weed
¾ tsp dill seed
½ tsp black pepper
½ tsp salt

Instructions

In a large saucepan, cook onion in butter over medium-high heat until onion is soft.
Add cauliflower, broccoli, carrots, broth, parsley, dill weed, dill seed, pepper, and salt. Bring to a boil over high heat. Reduce heat to medium-low. Cover and cook for 45 minutes until tender.
Puree the soup using a stick blender until creamy.

Instant Pot Instructions

In your instant pot, saute onion in butter over high heat until onion is soft.
Add cauliflower, broccoli, carrots, broth, parsley, dill weed, dill seed, pepper, and salt. Pressure Cook on Manual for 5 minutes. Let it rest for 15 minutes for natural pressure release. Then release the pressure manually.
Use a stick blender or regular blender to puree.