Perfect for cold dark days, this Sunshine Soup will energize and nourish you from the inside out!
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:6 servings 1x
For the Soup
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped sweet onion
2 cloves garlic
20 ounces of cauliflower florets (about 7 cups)
2 cups chopped butternut squash (optional, omit if you don’t like squash)
1 cup roasted, unsalted cashews (can substitute plain cashews or roasted, salted cashews)
2 teaspoons turmeric
2 teaspoons salt (decrease to 1 teaspoon if using salted cashews)
1/4 teaspoon cayenne pepper (omit for no kick, however it is mild)
4 cups chicken broth
juice of 1 lemon
For the Roasted Broccoli
1 head of broccoli cut into small florets (about 5 cups)
about 2 tablespoons olive oil
ground black pepper
Precooked Sweet Italian Chicken Sausage (or whatever flavor of sausage you like)
Preheat oven to 400 degrees (this will be for the broccoli and sausage that we will address after the soup).
Preheat the pressure cooker by selecting saute. Melt butter and oil, then add onion, garlic, cauliflower, butternut squash, cashews, turmeric, salt, and cayenne. Saute for about 5 minutes or until the vegetables start to soften and the color of the turmeric deepens slightly. Add chicken broth and lemon juice and stir lightly.
Hit cancel. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
While the soup cooks, place the broccoli in a gallon size ziplock bag. Add olive oil, seal the bag, and shake to coat the broccoli with oil. Prepare a cookie sheet pan with nonstick spray or with nonstick tinfoil. Spread broccoli out on the pan and sprinkle with kosher salt and pepper. Place in the oven for 15-20 minutes or until tender and crisp. Place sausage in a pan next to the broccoli so it can heat through and crisp up on the exterior. This will take 10-15 minutes. Watch that it doesn’t’ burn.
When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure. Could also carefully use a quick release if you’re in a hurry.
Carefully pour or ladle pot contents in to a blender (be sure not to overfill blender; do in batches if needed). You can also use an immersion blender directly in the pot, but the high powered blender works much better with the cashews. If using a regular blender, place a hand towel over the lid to prevent any splatters. Process until very smooth, about 2-3 minutes. Add extra chicken broth to thin, if desired. Taste and adjust seasoning as needed.
To serve, top with a handful of roasted broccoli and sausage. Add a few dots of Sriracha for extra spice.
Freezer Meal Instructions:
To a freezer safe gallon size ziplock, add onion, garlic, cauliflower, butternut squash, cashews, turmeric, salt, and cayenne pepper; seal the bag. Label the bag with the recipe, date, and contents. Freeze inside pressure cooker pot until solid, then remove the bag from the pot and place back in the freezer until ready to use.
When ready to cook, add 1 tablespoon butter, chicken broth, and juice of 1 lemon to the pressure cooker pot. Cut down the sides of the ziplock and place the frozen ingredients into the pot.
Cook at high pressure for 15 minutes then proceed with the rest of the directions above.