Instant Pot Curried Cream of Broccoli Soup
Ingredients
The soup base
-
3
medium
leeks
-
2
medium
shallots
-
1½
pounds
broccoli
-
¼
cup
peeled and diced apple
-
4
cups
bone broth or chicken stock
The seasoning and fats
-
2
tablespoons
ghee, coconut oil, or fat of choice
-
1
tablespoon
Indian curry powder
-
Kosher salt
-
Freshly ground black pepper
The finishing touches
-
1
cup
full-fat coconut milk
-
Leftover Kalua Pork
optional
-
Chives
optional garnish
Instructions
- Prepare the ingredients by cleaning and chopping the leeks and shallots.
- Turn on the sauté function on the Instant Pot and add the fat of choice once hot.
- Add the chopped leeks, shallots, curry powder, and a sprinkle of salt, cooking until softened.
- Add the chopped broccoli and diced apple, stirring to combine.
- Pour in the broth, ensuring the vegetables are mostly submerged.
- Cancel the sauté function and set the cooker for 5 minutes under high pressure.
- Once cooked, manually release the pressure and blend the soup with an immersion blender until smooth.
- Stir in the coconut milk and season to taste with salt and pepper.
- Ladle into bowls and serve immediately, optionally garnishing with chives or adding leftover meat.
Nutrition Facts (estimated)
Servings
6
Calories
218
Total fat
14g
Total carbohydrates
18g
Total protein
11g
Sodium
0mg
Cholesterol
0mg
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