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Ingredients
- 1 tbsp. olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 lb. (450g) potatoes, peeled and cut into chunks
- 1 lb. (450g) cauliflower, florets, and stems
- 2x 14 oz. (400g) cans cannellini beans, drained
- 3½ cups (830ml) vegetable broth
- 3 tbsp. butter
- 1 tsp. dried thyme
- ½ tsp. garlic granules
- 1½ tsp. saltÂ
- ÂĽ lemon, juiced
- 1 cup (240ml) Greek yogurt
- ½ cup fresh chives, chopped
- 4 tbsp. cheddar cheese, grated
Prep Time:
10
Minutes
Directions
Cook Time:
25
Minutes
- ​​Set the Instant Pot to “sauté” and heat the olive oil. Add the onion and garlic and sautĂ© for 3 minutes.Â
- Now add the potatoes, cauliflower, beans, vegetable broth, butter, thyme, garlic granules, and salt. Stir to combine then cover and seal the lid. Cook on high pressure for 10 minutes, then let the pressure release naturally for a further 10 minutes.Â
- Add the lemon juice and use an immersion blender to puree into a creamy soup. Stir through the yogurt and chives. Taste and season with a little extra salt if necessary.Â
- Serve the soup topped with grated cheddar cheese.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
