INSTANT POT CURRIED CREAM OF BROCCOLI SOUP

CURRIED CREAM OF BROCCOLI SOUP

I love making soup in my pressure cooker. Without too much fuss, I can get a comforting meal on the table and better yet, clean-up is a breeze. This cold-weather recipe for a spiced broccoli soup is a riff on a classic stovetop version on my site and in our first cookbook, but made even easier in an electric pressure cooker.

Weeknight “garbage soup” is on regular rotation at Nom Nom Paleo World Headquarters: I pull out whatever vegetables are left in my crisper and toss them in a pot with some prepared broth. This formula works with just about anything, but if you happen to scrounge up some broccoli florets and leeks in the fridge, you must make this blitzed cream of broccoli soup tonight.

Serves 6

Ingredients

  • 2 tablespoons ghee, coconut oil, olive oil, or fat of choice
  • 3 medium leeks, white parts only, cleaned and trimmed and roughly chopped
  • 2 medium shallots, roughly chopped
  • 1 tablespoon Indian curry powder
  • Kosher salt
  • 1½ pounds broccoli, chopped into uniform florets
  • ¼ cup peeled and diced apple (I like Fuji)
  • 4 cups bone broth or chicken stock
  • Freshly-ground black pepper
  • 1 cup full-fat coconut milk
  • Leftover Kalua Pork, crisped in a pan (optional)
  • Chives (optional garnish)

Equipment

Method

Start by prepping your ingredients! A note about choppin’ broccoli: don’t waste the stems. Go ahead and trim off the hard, woody exterior of the stems, but cut up and use the soft flesh underneath.

Instant Pot Curried Cream of Broccoli Soup
Instant Pot Curried Cream of Broccoli Soup

As for the leeks, they make look pristine, but there’s still plenty of dirt hidden in the folds. Keeping the root end intact, cut the rest of the leek in half lengthwise. Give the leek a quarter-turn, and then slice it lengthwise again (at a right angle from the initial cut)—again, keeping the root end intact. Then, fan the leaves under running water to release the sand and mud. Finally, flick off the excess water and slice away.

Instant Pot Curried Cream of Broccoli Soup
Instant Pot Curried Cream of Broccoli Soup

No leeks? Dice up two large onions (approximately 1½ pounds total), and you’re good to go.

Instant Pot Curried Cream of Broccoli Soup by Michelle Tam http://nomnompaleo.com

Turn on the sauté function on the Instant Pot, and add your fat of choice once the stainless steel insert is hot. Add the chopped leeks, shallots…

Instant Pot Curried Cream of Broccoli Soup by Michelle Tam http://nomnompaleo.com

…curry powder, and a sprinkle of salt.

Instant Pot Curried Cream of Broccoli Soup by Michelle Tam http://nomnompaleo.com

Cook, stirring often, until the alliums are softened (about 5 minutes) and the curry is fragrant.

Instant Pot Curried Cream of Broccoli Soup
Instant Pot Curried Cream of Broccoli Soup

Throw in the chopped broccoli…

Instant Pot Curried Cream of Broccoli Soup
Instant Pot Curried Cream of Broccoli Soup

…and apple. (A long time ago, my chef sister Fiona shared with me that diced apple is her secret ingredient in puréed soups!)

Instant Pot Curried Cream of Broccoli Soup by Michelle Tam http://nomnompaleo.com

Stir to mix well.

Instant Pot Curried Cream of Broccoli Soup by Michelle Tam http://nomnompaleo.com

Add the broth. If the vegetables aren’t mostly submerged, add more water, but make sure that the pressure cooker isn’t more than about ⅔ full.

Instant Pot Curried Cream of Broccoli Soup by Michelle Tam http://nomnompaleo.com

Press the “Cancel/Keep Warm” button on the Instant Pot, and position the electric pressure cooker under the stovetop vent. You don’t have to move the pressure cooker under the vent, but you’ll protect your fancy kitchen cabinets from the steam when you release the pressure manually. (It goes without saying that you shouldn’t turn on the burner if your Instant Pot is on the stove. C’mon, people.)

Program the cooker for 5 minutes under high pressure. (You can hit the “Manual” button and press the “—” button until the 30 decreases to 5.) Place the lid on the pressure cooker and go goof off (or, if you’re a more responsible parent than I am, go help your kids with their homework).

Instant Pot Curried Cream of Broccoli Soup by Michelle Tam http://nomnompaleo.com

When the soup is finished cooking, turn off the pressure cooker and release the pressure manually under the stovetop vent. If you overfill the Instant Pot, some liquid might spurt out the top, so be careful!

Instant Pot Curried Cream of Broccoli Soup by Michelle Tam http://nomnompaleo.com

Then, use an immersion blender to blitz the soup. The result should be a smooth, aromatic green purée.

Instant Pot Curried Cream of Broccoli Soup by Michelle Tam http://nomnompaleo.com

Add the coconut milk…

Instant Pot Curried Cream of Broccoli Soup by Michelle Tam http://nomnompaleo.com

…season to taste with salt and pepper…

Instant Pot Curried Cream of Broccoli Soup by Michelle Tam http://nomnompaleo.com

…and blend to incorporate it into the soup. Taste the soup for seasoning (again) and add salt and pepper if necessary.

Instant Pot Curried Cream of Broccoli Soup by Michelle Tam http://nomnompaleo.com

Ladle into bowls and serve immediately.

To make this a one pot meal, mix in some leftover meat. I like to add crisped-up leftover Kalua Pork—and if I’m feeling fancy, I add a pretty herb garnish at the end (e.g. some chives). No one will be the wiser that you’re serving them the dregs from your fridge.

Instant Pot Curried Cream of Broccoli Soup
Instant Pot Curried Cream of Broccoli Soup

You can save the leftovers in the fridge for up to 4 days or freeze for several months!


Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).

Goodlucky!


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