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–+ servings

Pegan spinach broccoli soup in instapot

Veena
This is a rich green pegan soup with the goodness of spinach and broccoli and cooked with coconut milk
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Print Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Soup
Cuisine pegan diet
Servings 3 people
Calories 0.16 kcal

Ingredients
  

  • 5 cups spinach
  • 1 cup Broccoli
  • 1 Bayleaf
  • 1 Clove Garlic
  • 1/2 Cup Coconut milk
  • 1 Onion
  • 2 Tsp Coconut oil cold pressed
  • 3 Tsp Pepper powder
  • To Taste Salt

Instructions
 

  • Dice the onions and washed spinach. Keep aside
  • Keep the inner vessel of the instapot in position. Switch on the SAUTE mode
  • Add the coconut oil and once hot add the bay leaf, garlic onions and saute for few seconds
  • Next ass the chopped spinach and broccoli florets. Mix well
  • Add enough water, salt and press CANCEL on the instapot
  • Now close the lid, keep the vent on cooking position and switch on the SOUP mode or Press MANUAL twice and pressure cook on high for 3 minutes. Press CANCEL, else it will go in warm mode. Let the pressure release naturally
  • Once the pressure is released add coconut milk
  • Blend it with a hand blender
  • Add pepper and required amount of salt, mix well and serve warm

Nutrition

Calories: 0.16kcal
Keyword pegan, vegan, paleo, soup, spinach broccoli soup, instapot recipe
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