Print

Instant Pot Detox Green Soup (+ stove top method)

  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes (plus time for IP to come to pressure)
  • Total Time: 18 minutes
  • Yield: 4 servings 1x
  • Category: soup
  • Method: Instant Pot

Scale

Ingredients

  • 3 cups broccoli florets and stems, roughly chopped
  • 3 cups cauliflower florets, roughly chopped
  • 2 sprigs fresh thyme (or 1/2 tsp dried)
  • 1 inch knob of fresh ginger, grated
  • 1/2 tsp salt
  • 1 bunch kale, destemmed and roughly chopped
  • 1 bunch chard, destemmed and roughly chopped
  • 4 cups broth  (vegetablehomemade bone broth or Kettle and Fire)
  • 1 tbsp butter, ghee, or avocado oil
  • 1/2 yellow onion or 45 medium shallots, chopped
  • 1/2 cup parsley, roughly chopped
  • 1/2 cup cilantro, roughly chopped
  • juice from 1/2 of a lemon
  • salt and pepper, to taste
  • 1/2 cup cashews, soaked for at least 2 hours and drained
  • 1/2 cup water
  • microgreens for garnish

Instructions

  1. Place broccoli, cauliflower, thyme, ginger, and salt into Instant Pot.  Add chop greens on top and press down.  Pour broth over top. 
  2. Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 8 minutes then quick release the pressure. Turn off IP. 
  3. While Instant Pot is cooking, heat fat of choice in small skillet.  Sauté onions (or shallots) until translucent and starting to brown.  Set aside. 
  4. After quick release, add parsley, cilantro, lemon juice, and cooked onions/shallots to Instant Pot.  Using an immersion hand blender (or regular blender), puree soup until creamy smooth.  Taste and adjust for salt and pepper.  
  5. To make cashew cream, puree soaked cashews and equal parts water in a high speed blender until creamy smooth.  Top soup with cashew cream and microgreens before serving. Enjoy! 

Notes

Don’t worry if chopped greens fill the Instant Pot insert all the way to the top.  As long as the liquid portion of the soup is below the max fill line, it’s ok.  The greens will cook down as the IP comes to pressure. 

For ease and less clean up, the onions/shallots can be cooked in the IP on sauté mode before adding in veggies to cook if desired.  I prefer to cook them separately and to add them in after cooking as this gives the best flavor.

FOR STOVE TOP: Place broccoli, cauliflower, thyme, ginger, and salt into large soup pot.  Add chop greens on top and press down.  Pour broth over top. Bring to simmer and cook, covered until veggies are soft- about 15 minutes.  While soup is cooking, heat fat of choice in small skillet.  Sauté onions (or shallots) until translucent and starting to brown.  Set aside.  Once soup is done cooking, turn off heat.  Add parsley, cilantro, lemon juice, and cooked onions/shallots to pot.  Using an immersion hand blender (or regular blender), puree soup until creamy smooth.  Taste and adjust for salt and pepper.   To make cashew cream, puree soaked cashews and equal parts water in a high speed blender until creamy smooth.  Top soup with cashew cream and microgreens before serving. Enjoy!