Food for Thought: Instant Pot of Curried Cream of Broccoli Soup

The cold weather is starting to creep in (well kind of) in time for the holidays  With more rain on the forecast for the week, I thought it a good time to share a great recipe on Nom Nom Paleo.

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)
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Directions:

  • 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.
  • 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.
  • No leeks? Dice up two large onions (approximately 1½ pounds total), and you’re good to go.
  • 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, curry powder, and a sprinkle of salt
  • Cook, stirring often, until the alliums are softened (about 5 minutes) and the curry is fragrant.
  • Throw in the chopped broccoli and apple.
  • Stir to mix well.
  • 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.
  • 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. 
  • Program the cooker for 5 minutes under high pressure. Place the lid on the pressure cooker and go goof off.
  • 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!
  • Then, use an immersion blender to blitz the soup. The result should be a smooth, aromatic green purée.
  • Add the coconut milk, season to taste with salt and pepper,  and blend to incorporate it into the soup. Taste the soup for seasoning (again) and add salt and pepper if necessary.
  • 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.

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