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