Craving a soup that’s both luxuriously creamy and refreshingly light? Look no further! This Instant Pot Spinach and Celery Soup transforms humble greens into a velvety, vibrant dish in just 15 minutes. The earthy spinach and crisp celery are perfectly balanced by rich heavy cream, while a final flourish of fresh mint and lemon juice adds a surprising, bright finish. It’s the perfect quick lunch or elegant dinner starter that tastes like it simmered for hours.
Ingredients
• 2 cups (60g) fresh spinach, chopped
• 1 cup (30g) celery leaves, chopped
• 1 cup (100g) celery stalks, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tbsp (28g) butter
• 2 cups (475ml) heavy cream
• 1 tbsp (15ml) fresh lemon juice
• 1 tbsp fresh mint, torn
• 1 tsp salt
• ½ tsp black pepper, freshly ground
Instructions
1. Directions
2. Prep the Greens: In a large colander, combine the chopped spinach and celery leaves. Rinse thoroughly under cold running water and drain well, shaking off any excess water. Set aside.
3. Sauté the Base: Set your Instant Pot to the “Sauté” function. Add the butter and allow it to melt completely. Add the chopped celery stalks, onion, and minced garlic. Sauté for 2-3 minutes, stirring occasionally, until the vegetables soften and become fragrant.
4. Wilt and Season: Add the rinsed spinach and celery leaves to the pot. Sprinkle with salt and pepper. Stir and cook for another 2-3 minutes until the greens have wilted down significantly.
5. Pressure Cook: Pour in the heavy cream and stir to combine. Secure the Instant Pot lid, set the steam release handle to the “Sealing” position, and press the “Manual” or “Pressure Cook” button. Set the timer for 5 minutes on High Pressure.
6. Finish and Serve: Once the cooking cycle is complete, carefully perform a quick release by moving the steam release handle to the “Venting” position. Once the pin drops, open the lid. Stir in the fresh lemon juice and torn mint leaves. Let the soup rest for a minute before ladling into bowls. Serve warm.
Nutritional Information
• Per Serving: Calories 278 | Total Fats 28.2g | Net Carbs: 4.3g | Protein 2.3g | Fiber: 1.4g
Pro Tips
• For a Silky-Smooth Texture: Use an immersion blender directly in the Instant Pot after cooking to blend the soup until completely smooth and velvety.
• Garnish for a Gourmet Touch: Elevate your soup with a swirl of extra cream, a sprinkle of toasted pumpkin seeds, crispy croutons, or a few fresh celery leaves.
• Adjust the Consistency: If you prefer a thinner soup, stir in a quarter cup of vegetable or chicken broth at the end until you reach your desired consistency.
• Don’t Skip the Fresh Finish: The mint and lemon juice are added at the end for a reason! They cut through the richness of the cream and add a vibrant, fresh flavor that brings the soup to life.
FAQ
Q: How do I get a super smooth texture for this soup
A: For a perfectly silky-smooth and velvety texture, the recipe recommends using an immersion blender. Simply blend the soup directly in the Instant Pot after the pressure cooking cycle is complete until it reaches your desired consistency.
Q: Is this Instant Pot soup keto-friendly
A: Yes, this soup is an excellent keto-friendly option. According to the nutritional information provided, each serving contains only 4.3g of net carbs, making it a perfect fit for a low-carb or ketogenic diet.
Q: Can I make this spinach and celery soup dairy-free
A: While the recipe calls for butter and heavy cream for richness, you can try substituting them to make it dairy-free. Use olive oil instead of butter and full-fat coconut milk or a cashew cream in place of heavy cream for a similar creamy result.
Q: What if my soup is too thick
A: If you prefer a thinner consistency, you can easily adjust it. After the pressure cooking is complete, simply stir in a quarter cup of vegetable or chicken broth until you reach your desired thickness.
