"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
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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."
Creamy Vegetable Soup with Pulled London Broil
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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.