Food Friday: Broccoli Bisque, Maybe

Today I watched an episode of Chef AJ's Healthy Living on YouTube. Dr. Joel Kahn was her guest. She made some broccoli bisque. 

This is how I made it, but watch the video to see how to really make it.


Into the Instant Pot I put:

8 ounces broccoli
2 small potatoes-12 ounces
1 sweet onion chopped
1 cup water
1 Tablespoon dijon mustard
1 Tablespoon dried parsley
1 Tablespoon granulated garlic.

Put on the lid and cooked on high pressure for 6 minutes then let it cool down naturally for about 8 minutes but wanted to hurry things along so I quick-released the rest of the pressure.

Added in:
1 cup unsweetened Almond Milk
4 Tablespoons nutritional yeast.


With a fork I then mushed everything up until it was more or less smooth.  You are supposed to use an immersion blender but we don't have one and I don't want to buy one.  (I may buy one more kitchen tool, but I will tell you when I decide...). If you have an immersion blender the soup will be lovely and smooth and look lovely.

Broccoli Bisque ready to store.

This made about four servings.  Not that large servings, either.  I thought is was nice.  Not great, but perfectly edible.  Dear One said it was bland and added a lot of salt.  Well, that was the point:  this was a no-oil, no-salt soup to try to clear out the arteries of bad stuff.  He did eat nearly all his bowl of soup, though.  I put much of the rest of it in the refrigerator to lunch some day, then ate the rest!