Instant Pot Green Soup
Dairy-Free
Gluten-Free
Paleo
Vegan
Vegetarian
Packed with green veggies like spinach, broccoli, zucchini, and scallions, this nutritious soup is topped with a tangy vegan cashew cream.
- 2 tbs. extra-virgin olive oil
- 1 large onion, chopped
- 1 tsp. Diamond Crystal kosher salt or
- 3/4 tsp. regular kosher salt, divided
- 3 garlic cloves, roughly chopped
- 1 tbs. chopped fresh ginger
- 1 medium head broccoli, roughly chopped
- 2 small zucchini, roughly chopped
- 4 scallions, trimmed and roughly chopped
- 1/2 cup peeled and diced apple
- 4 cups chicken broth or vegetable broth
- 5 cups baby spinach
- Freshly ground black pepper, to taste
STEP 1
Switch on the sauté function on the Instant Pot. Once it’s hot, swirl in the oil.
STEP 2
Toss in the onion and half the salt. Cook for two to three minutes, stirring frequently, until the onion is slightly softened. Turn off the sauté function.
STEP 3
Stir in the garlic and ginger and cook for about 30 seconds, until fragrant.
STEP 4
Add the broccoli, zucchini, scallions, and apple to the pot. Mix well. Pour in the broth and add the remaining salt.
STEP 5
Cover and cook for one minute under high pressure. Then turn off the pot and release the pressure manually.
STEP 6
Open the pot and add the baby spinach. Stir until the spinach is wilted.
STEP 7
Blend the soup in batches using a high-speed blender. Make sure to fill the blender no more than two-thirds full, remove the center of the lid, and cover the top with a towel. Alternatively, blend the soup in the pot using an immersion blender.
STEP 8
Taste for seasoning and adjust with salt and pepper. Serve topped with cashew cream.
STEP 9
NOTE: Because Diamond Crystal kosher salt flakes are large and hollow, a teaspoon of it contains less sodium than other brands. If you’re using another type of kosher or sea salt, scale back the volume and salt to taste.
Photography by: Henry Fong
Recipe excerpted from Nom Nom Paleo: Let’s Go! Copyright January 2022 by Michelle Tam and Henry Fong. Published January 18, 2022, by Andrews McMeel Publishing. Reprinted with permission.
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