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- 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
Switch on the sauté function on the Instant Pot. Once it’s hot, swirl in the oil.
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.
Stir in the garlic and ginger and cook for about 30 seconds, until fragrant.
Add the broccoli, zucchini, scallions, and apple to the pot. Mix well. Pour in the broth and add the remaining salt.
Cover and cook for one minute under high pressure. Then turn off the pot and release the pressure manually.
Open the pot and add the baby spinach. Stir until the spinach is wilted.
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.
Taste for seasoning and adjust with salt and pepper. Serve topped with cashew cream.
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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