1 large head broccoli, rough chopped (including the stem - use the entire broccoli)
2 teaspoons curry powder
2 1/2teaspoonscumin
1/4teaspoons cayenne
4 cups chicken broth
1 bay leaf
1/2 tablespoon freshly squeezed lemon juice
1/4 - 1/2 cup full-fat coconut milk (you can also use heavy cream) (optional)
Shredded sharp Cheddar cheese
Instructions
With the IP sauté setting on high, add 1 tablespoon olive oil. Once it gets shimmery (watch carefully because it only takes a minute!), add the onion, garlic, leek, and celery.
Sauté until veggies get tender, stirring often, about 3 minutes.
Once the veggies are tender, add all the spices.
Stir to incorporate spices into veggies.
When spices are fragrant, after about 2 minutes, add the broccoli, broth and bay leaf.
Attach the lid and turn to seal the IP.
Pressure cook for 15 minutes.
After 15 minutes, use the "quick release" method. I like to use a long wooden spoon to open the valve. BE VERY CAREFUL and refer to your IP manual if you aren't sure how to do it. The contents inside have been under pressure, and the steam released through the valve can burn you.
At first there will be A LOT of steam released through the valve. It should take a few minutes to slow down. Once there is no more steam, carefully take off the lid.
With an immersion blender, purée the soup to the consistency you like. If you don't have an immersion blender, you can get the same results transferring the soup to a blender. Just be careful because the soup will be HOT.
After blending, taste and season with salt and pepper.
Stir in the lemon juice.
I like a little creaminess, so if you do too, stir in the coconut milk or cream.
Spoon into bowls and top with a large handful of Cheddar cheese. Or you can use a small handful. Or no cheese at all. Totally up to you!
Notes
This soup can be made in the morning and then reheated for dinner. This also is just as delicious eaten cold, straight from the fridge.