(Total Time: 43 MINS| Serves: 6)
2 tbsp. coconut oil
1 chopped small yellow onion
3 chopped scallions
1 tbsp. Indian curry powder
Salt, to taste
1¾ pounds broccoli florets
4 cups homemade chicken broth
1 cup full-fat unsweetened coconut milk
Freshly ground black pepper, to taste
Place the coconut oil in the Instant Pot and select “Sauté”. Then add the onion, scallion, curry powder and pinch of salt and cook for about 5 minutes.
Add broccoli and cook for about 1 minute
Select the “Cancel” and stir in the broth.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 5 minutes.
Select the “Cancel” and carefully do a Natural release for about 10 minutes and then do a Quick release.
Remove the lid and with an immersion blender, puree the soup.
Select “Sauté” and stir in coconut milk and black pepper.
Cook for about 2-3 minutes.
Select the “Cancel” and serve hot.
Per Serving (Calories 212|Total Fat 15.6g| Net Carbs 2.31g| Protein 8.3g| Fiber 4.7g)