I found this recipe on Pinterest, as usual, and decided to give it a try. It was incredibly easy. It’s full of good veggies and I loved the flavor. Good work Half Baked Harvest!
I actually intended to make this last weekend. I bought all the ingredients and I even prepped the veggies, but all week I was just too busy to actually put it together. Needless to say the carrots were a little past their prime but that’s really a great thing about soup. You cook them up and purée and they are perfection and you’d never know! I was also out of my usual Chicken Stock and I ended up using chicken bouillon with no major downsides.
The process was super simple. Sauté the onion.
Add all the other veggies, spices and broth, in my case bouillon in water.
Cook it all up in the Instapot. Then my fave part… purée. I am so much like a child when it comes to veggies in food, the less I know they are in there the more I like it.
I think the fancy Vermont Sharp White Cheddar Cheese I got from New Seasons was what made this taste so great. I never have Whole Milk so I substituted my usual 1%.
Once I smelled and tasted this amazing soup and realized I had to have some delicious bread to go with it. Which reminded me of this amazing no knead bread recipe I have made in the past. So of course I had to start up a batch of that as well.
I’d say this is a keeper combo.
