This Cheesy Vegetable Chowder is a healthy way to eat more vegetables–11 cups of veggies in the recipe! You're going to love this family-friendly healthy vegetable soup recipe. You can make this gluten free vegetable chowder easily by using gf flour.
Turn the Instant Pot to saute mode. Add the avocado oil, or oil of choice, to the Instant Pot. When the oil is hot saute the onions, garlic, Italian seasoning, pepper, and cayenne pepper for about 30 seconds until they are fragrant.
Add radishes and carrots to the Instant Pot. Saute the carrot and radishes for 3-5 minutes.
Next mix in the celery, yellow squash, cauliflower, and broccoli. Add the broth then close the lid. Turn the pressure valve to sealing.
Cook on high pressure using the "manual" or "pressure cook" setting for 1 minute. Release the pressure by opening the pressure valve for a few seconds and then closing it. Repeat this motion until all the pressure is released. This will prevent the soup from spraying out the top.
Remove the lid and turn the Instant Pot back to saute mode. Mix in the Greek yogurt and cheddar cheese.
Stir the brown rice flour into the chowder. Continue to mix the soup for 2-3 minutes until the chowder reaches the desired thickness.
Turn off the Instant Pot and allow the vegetables chowder to cool for 10 minutes before serving.
Heat the avocado oil in a stock pot over high heat on the stove. Saute the onions, garlic, pepper, Italian seasoning, and cayenne pepper until fragrant.
Add the radishes and carrots to the stock pot. Saute the carrots and radishes for 2-3 minutes then add the rest of the vegetables to the stock pot.
Cover the vegetables with the broth and bring it to a boil.
Cover the pot and reduce the heat to medium low heat. Allow the soup to simmer for 10-15 minutes until the carrots and radishes have softened.
Remove the lid and mix in the Greek yogurt, cheese, and brown rice flour.
Continue to stir the chowder until the cheese melts and the soup thickens.
Remove the soup from the heat and allow to cool for at least 10 minutes before serving.
Combine all the ingredients in the slow cooker except the Greek yogurt and cheese.
Cover the slow cooker with the lid. Cook on low heat for 3-4 hours.
Remove the lid and mix in the Greek yogurt and cheese until the cheese is melted.
Allow the soup to cool for 10 minutes before serving.
Serves 4-6, depending on the size of your vegetables. I counted 6 servings.Serving size is about 2C Per serving (if you get 6 servings): 1 3/4G, negligible red, 2/3 B, negligible yellow.Per serving (if you get 4 servings): 2 3/4 Green, 1/4 Red, 1 Blue, 1/4 YellowServes:4-6Serving Size: approximately 2 cupsWeight Watchers: 5 Blue Plan Points / 5 Green Plan Points / 5 Purple Plan Points