Craving a soup that’s both comforting and packed with vibrant flavor? This Creamy Curry Broccoli Soup is your answer! Using the magic of the Instant Pot, we transform simple ingredients like broccoli, coconut milk, and aromatic curry powder into a velvety, nourishing soup in under an hour. It’s the perfect healthy, low-carb meal to warm you up from the inside out. Get ready to fall in love with your new favorite weeknight dinner!
Ingredients
• 2 tablespoons (30 ml) coconut oil
• 1 small yellow onion, chopped
• 3 scallions, chopped
• 1 tablespoon (15 g) Indian curry powder
• Salt, to taste
• 1¾ pounds (about 800 g) broccoli florets
• 4 cups (950 ml) chicken broth
• 1 cup (240 ml) full-fat, unsweetened coconut milk
• Freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Add the coconut oil. Once shimmering, add the chopped onion, scallions, curry powder, and a generous pinch of salt. Cook for 5 minutes, stirring occasionally, until the onions have softened.
3. Add the broccoli florets and stir to coat, cooking for 1 more minute.
4. Press “Cancel” to stop the sauté function. Pour in the chicken broth, scraping the bottom of the pot to deglaze any flavorful bits.
5. Secure the lid and set the pressure valve to the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 5 minutes on High Pressure.
6. Once the timer finishes, allow the pressure to release naturally for 10 minutes, then perform a Quick Release to vent the remaining steam.
7. Carefully remove the lid. Use an immersion blender to puree the soup directly in the pot until smooth and creamy.
8. Select the “Sauté” function again. Stir in the coconut milk and season with black pepper. Cook for 2-3 minutes until heated through, but do not let it boil.
9. Press “Cancel” and serve hot.
Nutritional Information
• Per Serving: Calories 212 | Total Fat 15.6g | Net Carbs 2.31g | Protein 8.3g | Fiber 4.7g
Pro Tips
• For a vegan-friendly version, simply substitute the chicken broth with a quality vegetable broth.
• Garnish your soup with fresh cilantro, toasted coconut flakes, or a swirl of chili oil for extra flavor and texture.
• To adjust the heat, use a mild or hot curry powder to your preference, or add a pinch of cayenne pepper for an extra kick.
• For a chunkier texture, blend only about half of the soup, leaving some whole broccoli florets intact.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, as microwaving can cause the coconut milk to separate.
FAQ
Q: How can I make this curry broccoli soup vegan
A: To make a vegan-friendly version of this soup, simply substitute the chicken broth with a quality vegetable broth. All other ingredients are plant-based.
Q: What is the best way to store and reheat leftovers
A: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over low heat. Microwaving is not recommended as it can cause the coconut milk to separate.
Q: Can I adjust the spice level of this soup
A: Yes, you can easily customize the heat. Use a hot curry powder for more spice, or add a pinch of cayenne pepper for an extra kick. For a milder soup, ensure you are using a mild curry powder.
Q: Is this creamy broccoli soup keto-friendly
A: Absolutely. With only 2.31g of net carbs per serving, this soup is a perfect fit for a low-carb or ketogenic diet.
