Originally we posted this recipe with standard cooking methods. It was always designed to be quick, simple and Keto but now we have managed to make it even faster with our new gadget. Its a proper "Bung it in
Obviously, this will work with any of the new generation of pressure cooker / multi cooking pot devices, or even the old school pressure cooker at the back of any 1970's cook's cupboard and the instructions will be the same.
If you are looking for the original recipe, then you can find it here, but if you want to give the new-fangled simpler version a go, read on!
Why should you make this Keto Broccoli and Stilton Soup?
Because it’s great. It is simple and has no carbs, so we are all good for Keto. Because you only need 8 easily found and not expensive ingredients. Because it’s done in 5 steps and ready in less than 30 minutes. Because it freezes superbly. Because its filling. Because it can be a starter, a main, or even a take-to-the-office microwavable lunch pot. Oh, and lastly (but most important of all), because it tastes absolutely amazing.
We use celery for this instead of onion, due to the milder taste and zero carbs. We also don’t use any thickening agent such as potato or flour preferring to just reduce the liquid content and adding the crème fraiche which gives a lovely texture whilst balancing the salt of the cheese. The mustard just adds a little back-note, and really brings out the flavours.
So, try it out, make a big pot and enjoy!
Ingredients – Serves 4 as a main / 6 as a lunch or starter.
4 large or 6 medium sticks of celery
3 or 4 cloves of garlic
3 tbsp olive oil (any type)
2 heads of broccoli
220 – 250g Stilton
2 vegetable stock cubes or pots.
2 heaped tbsp crème fraiche
1 tsp English mustard powder (or ready-made mustard if you haven’t got the powder).
Great topped with a twist or two of your pepper grinder.
Wash the celery, split the stalks lengthways and chop. Chop the garlic and add to the pot with the oil. Set the pot to Sauté and cook until translucent.
Take half the stalk off the broccoli and cut it into 4 quarters and add it to the pot with the other ingredients. May sure you include the crust of the stilton, and you don't have to make up the stock - just use the water and the stockpots.
Put on the pressure lid, close the valve and cook on high pressure for 5 minutes, then quick release the pressure.
Use a Stick blender and blitz until smooth - couldn't be simpler!