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Instant Pot Broccoli Soup

Instant Pot Broccoli Soup With Gremolata

  • Author: Instant Pot Eats
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Soup
  • Method: Instant
  • Cuisine: Mediterranean

Description

This quick and easy Instant Pot broccoli soup is served with an aromatic and zesty gremolata made of parsley and lemon zest on top. It’s vegan, gluten-free and Whole30 friendly. Serve with crust bread or toast and grated cheese if you tolerate dairy.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, peeled and finely diced
  • 1 large celery stick, diced
  • 1 lb / 450-500 g broccoli, cut into quarters and the stems diced roughly
  • 2 medium white potatoes (350 g / 0.7 lb), peeled and diced into small cubes
  • 2 large cloves of garlic, diced
  • 1 litre of water or/and vegetable stock cube (4 x 250 ml cups)
  • 2 +1/2 teaspoons salt (use less if using vegetable stock)
  • 1/2 teaspoon pepper
  • ½ cup coconut cream/milk (the thickened part of the coconut milk in a can) – optional!
  • Juice of 1/2 lemon (to finish)

For gremolata

  • 1 lemon, zest only
  • Large handful of fresh parsley, finely chopped
  • 1 small garlic clove, finely chopped (optional)

Instructions

  1. Turn the Instant Pot on and press the Sauté function key. Add the olive oil, onions and celery. Cook for 3-4 minutes, stirring a couple of times.
  2. Add the rest of the ingredients (except for the lemon and parsley) and stir through. Press Cancel/Keep Warm to stop the sauté process. Place and lock the lid, then press Manual, High pressure for 3 minutes. After 3 beeps, the Instant Pot will start to build up the pressure. Once the cooking is done and the timer goes off, allow 2-3 minutes for natural pressure release and then use the quick release method to let out the rest of the pressure/steam.
  3. In the meantime, grate the peel of the lemon and chop the parsley. You can also use a peeler to cut the rind off and chop it very finely. Combine the lemon zest and parsley together with the garlic, if using, in a bowl and set aside.
  4. Add the juice of 1/2 lemon to the soup mixture. Transfer the soup, in batches, to a food processor or a blender (be careful with the hot soup in plastic blenders!) and process into puree. Return to the pot and stir in the coconut cream or crème fraîche/sour cream (if okay with dairy), or go without. Add more salt and pepper, if you wish.
  5. Serve the soup in bowls topped with a teaspoon or two of the gremolata.

Notes

If you tolerate dairy, you can serve this soup with grated cheese over the top.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 251
  • Sugar: 5.7 g
  • Sodium: 1095.2 mg
  • Fat: 7.8 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 28.1 g
  • Fiber: 6.7 g
  • Protein: 6.4 g
  • Cholesterol: 0 mg

Keywords: Whole30, Vegan, Gluten-Free