Servings: 6

2 tablespoons avocado oil 2 tablespoons avocado oil
1 medium yellow onion, peeled and chopped 1 medium yellow onion, peeled and chopped
3 medium carrots, peeled, ends removed and chopped 3 medium carrots, peeled, ends removed and chopped
2 large stalks celery, ends removed and sliced 2 large stalks celery, ends removed and sliced
1 teaspoon kosher salt 1 teaspoon kosher salt
1/2 teaspoon black pepper ½ teaspoon black pepper
1 bedium head cauliflower, core removed and roughly chopped 1 bedium head cauliflower, core removed and roughly chopped
3 small broccoli crowns, large stems removed and florets roughly chopped 3 small broccoli crowns, large stems removed and florets roughly chopped
8 cups vegetable stock 8 cups vegetable stock
1/2 cup nutritional yeast ½ cup nutritional yeast

1. Press the saute button and add the oil to the inner pot of the Instant Pot. Allow it to heat 1 minute and then ad the onion, carrots, celery, salt, and pepper and saute 5 minutes. Press the Cancel button.
2. Add the cauliflower, broccoli, stock, and nutritional yeast and stir to combine. Seture the lid.
3. Press the Manual or Pressure Cook button and adjust the time to 2 minutes.
4.When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
5. Allow to cool slightly before ladling into bowls to serve.

Calories: 154 Fat: 6g Protein: 11g Sodium: 1639mg Fiber: 5g Carbs: 19g Sugar: 5g  Calories: 154 Fat: 6g Protein: 11g Sodium: 1639mg Fiber: 5g Carbs: 19g Sugar: 5g