Chef Pachi Gallo Sustainably FIT's video: TWO SUPERB BROCCOLI SOUPS Vegan Non Vegan Delights

Did you know that you can make a broccoli soup like the ones in restaurants, delicious and creamy in minutes? Let's cook, try the recipe here and you will have all the antioxidants of your day and both the pre and probiotics as for your digestive health. Delicious food, amazing mood with Chef Pachi. Check out the best broccoli soups ever, one has additional dairy and ham for those at home that are non-vega. Creamy, without dairy, delicious, warm, and easy to make. I cook them on the @Instapot in 12 minutes total; 6 sauté and 8 pressure cooking. Broccoli and Leek Cream with Manchego and Serrano ham 2 complete dinners, 4 side servings 1 broccoli 1 leek 1/2 tablespoon of olive oil 1 teaspoon garlic, crushed 1 tablespoon of ground basil 2 chopped cilantro leaves 1/4 teaspoon salt 1/4 teaspoon pepper 2 ounces of Manchego cheese 4 ounces serrano ham 1. Cut the leek and broccoli into very small pieces. 2. In the pressure cooker add the olive oil, the leek and the garlic and cook over medium high heat (uncovered the Pot), for 3 to 5 minutes. Add the broccoli, basil, salt and pepper and mix; cook 3 more minutes. 3. Pour in water (cover them), cover the pot and cook under pressure for 5 minutes. 4. Open the pot, add the cilantro and blend until smooth. Bring it to a boil until it reaches a thickness that covers the spoon. About 3 to 5 minutes, depending on your taste. 5. Serve the plate with the cheese on the bottom and the Serrano ham on one side. Broccoli and Celery Cream 2 complete dinners, 4 side servings 1 broccoli 1 celery maso 1 onion 1/2 tablespoon of olive oil 1 teaspoon garlic, crushed 2 tablespoons dried herbs 1/4 teaspoon salt 1/4 teaspoon pepper 4 tablespoons slivered almonds 1/4 teaspoon chipotle powder 1. Cut the broccoli, onion and celery into very small pieces. 2. In the pressure cooker add the olive oil, the onion and the garlic and cook over medium high heat (uncovered the Pot), for 3 to 5 minutes. Add the broccoli, celery, dried herbs, salt and pepper and mix; cook 3 more minutes. 3. Pour in water (cover them), cover the pot and cook under pressure for 5 minutes. 4. Open the pot, add the cilantro and blend until smooth. Bring it to a boil until it reaches a thickness that covers the spoon. About 3 to 5 minutes, depending on your taste. 5. Serve with almonds and a pinch of chipotle. by Chef Pachi Gallo | Chef Pachi | Pachi.com NEW Website: https://pachifit.com/en/ Website - Colombian Food: http://pachi.com/ Web to learn: https://metabolize-it.com/ Recipes to Lose weight: https://metabolize-it.com/recipes/ Blogger: https://pachigallo.blogspot.com/ Twitter: https://twitter.com/ChefPachiHacks Instagram: https://www.instagram.com/chefpachidietadeliciosa/ Pinterest: https://www.pinterest.com/pachigallo/ Linkedin: https://www.linkedin.com/in/chefpachi/ Facebook: https://www.facebook.com/chefpachigallo/