• Turn the instant pot to Saute mode. Add the olive oil and heat for 1 minute.
• Add the onion and garlic and saute for 4-5 minutes.
• Add in the cauliflower florets, 3 cups chicken broth (setting 1 cup aside for later), salt, pepper, paprika, onion powder, cayenne and dijon mustard.
• Turn the vent to sealing and lock the lid. Cook on manual high pressure for 2 minutes. Manually release the steam. Transfer the entire contents of the pot to a blender (or use an immersion blender in the pot) and blend until smooth.
• Return the soup to the pot (if you had transferred it).
• Turn the pot to Saute mode. Add the remaining 1 cup broth, broccoli florets, and matchstick carrots. Let them simmer and cook for 7-10 minutes until the broccoli is tender.
• Turn off the heat and let the soup cool for a few minutes (we want to avoid the cheese curdling!). Stir in the Greek yogurt, nutpods, and shredded cheddar and stir until combined and smooth.
• Taste and season with salt and pepper, if desired. Enjoy!

Stovetop Instructions

• Heat the olive oil in a large dutch oven or pot over medium high heat. Add the onions and garlic and saute for 4-5 minutes.
• Add in the cauliflower florets, 3 cups chicken broth (setting 1 cup aside for later), salt, pepper, paprika, onion powder, cayenne and dijon mustard.
• Bring to a boil, then reduce heat to medium low and simmer for 10-12 minutes or until cauliflower is tender.
• Transfer the entire contents of the pot to a blender (or use an immersion blender in the pot) and blend until smooth. Return the soup to the pot (if you had transferred it).
• Add the remaining 1 cup broth, broccoli florets, and matchstick carrots. Bring to a boil again and let them simmer and cook for 7-10 minutes until the broccoli is tender.
• Turn off the heat and let the soup cool for a few minutes (we want to avoid the cheese curdling!). Stir in the Greek yogurt, nutpods, and shredded cheddar and stir until combined and smooth. Season with salt and pepper as needed and enjoy!