(Total Time: 43 MINS| Serves: 6)
Ingredients:
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
Directions:
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)
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