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 crusty bread or toast and grated cheese.
Course Soup
Cuisine Mediterranean
Keyword Broccoli, Gluten-Free, Instant Pot Soup, Paleo, Vegan, Whole30
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 280kcal
Ingredients
2tablespoonsolive oil
1mediumonionpeeled and finely diced
1largecelery stickdiced
1lb.broccolicut into quarters and the stems diced roughly (450-500 g)
2mediumwhite potatoespeeled and diced into small cubes (350 g / 0.7 lb.)
2large cloves of garlicdiced
1literwater or vegetable stock cube
2½teaspoonssaltuse less if using vegetable stock
½teaspoonpepper
½cupcoconut creamthe thickened part of the coconut milk in a can – optional!
Juice of ½ lemonto finish
For gremolata
1lemonzest only
Large handful of fresh parsleyfinely chopped
1small garlic clovefinely chopped (optional)
Instructions
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.
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.
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.
Add the juice of ½ 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.
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.