Finally Saturday when I don’t have to homeschool! We started the day with cleaning, which was supposed to be a family affair but was mostly me and Michael, plus a little help from the kids. Mack was in charge of Vacuuming his room and he asked: Do I have to Vacuum everything, or just the floor? Clearly these kids don’t do enough chores.

Well, we got plenty of time for that now.

After cleaning I moved on to…cooking! I made an easy broccoli and cauliflower soup but substituted gouda for cheddar. I think it turned out really delicious but Mack said it was “smelly and hot.” My kind of soup. And then I had some leftover broccoli and cauliflower so I decided to make a stiryfry which meant that I basically didn’t leave the kitchen for like 6 hours. On the other hand, not much else to do. Strange times.

Broccoli and Cheese soup

Ingredients

2 tsp butter
1 medium onion, chopped
1 cup chopped carrots (about 2 medium)
4 cups chicken broth
4 cups broccoli, roughly chopped (about 1/2 lb)
2 cups cauliflower, roughly chopped (about 6 oz)
salt & pepper, to taste
1 1/3 cups shredded cheddar cheese (or gouda)
1 tsp sherry vinegar
1 TBSP heavy cream

Instructions

Instant Pot Directions:

Turn on the saute function, melt the butter in your pot and cook the onions and carrots in the butter until they start to soften .
Next, add the roughly chopped broccoli, the cauliflower, 1 tsp salt and the broth. Put the lid on and set on manual for 3 minutes, quick release when it's finished.
Blend in batches in a blender and return to pot. Add cheese, salt and pepper to taste, sherry vinegar and cream.