Creamy Vegetable Soup with Pulled London Broil

(24)
"Ok folks... I’m feeling like I should just hit you up with all my favorite recipes that IF I was cooking for Yom Tov would 10000x Times be on my menu. Let’s start with this Soup. Which by the way totally made in the #instantpot • Made it this year for Pesach but OMG air is sooo good and my most requested soup and it’s PERFECT for Rosh Hashanah or Succot. Why I am sharing my favorite puréed meat veggie soup with shredded London Broil. It is a meal on its own (think chol hamoed dinners after a long day) or makes a show stopper first course to any Yom Tov meal. Hands down one of my best Soup recipes."
-- @sarah_lasry
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  • Recipe Card
Cook time 4hrs

Recipe Card

ingredients

  • 2 tablespoons olive oil
  • 1 small butternut squash, deseeded and cut into large chunks
  • 3 large Yukon gold potatoes, cut into chunks
  • 1 large zucchini, chopped
  • 1 extra large white onion, chopped
  • 2 sweet potatoes, cut into large chunks
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • Salt and black pepper, to taste
  • 2 pounds London broil, preferably one with a lot of marble

Method

  • Step 1

    To make in an Instant Pot: pour the olive oil into the pot, then add everything else. Add 3 cups of water. Set on pressure cooker setting for 30 minutes. When done, remove the London broil and shred with fork. Set aside and use a hand blender to purée soup till smooth and creamy. Serve soup in bowl with a nice amount of shredded beef as garnish.

  • Step 2

    To make in a crockpot: pour the olive oil into the pot, then add everything else. Add 4 1/2 to 5 cups of water. Set on high and let cook for at least 4 hours or longer. When done, remove London broil and shred with fork. Set aside and use a hand blender to purée soup till smooth and creamy. Serve soup in bowl with a nice amount of shredded beef as garnish.