Instructions

• Wash the broccoli, kale and spinach and keep aside
• Turn the Instant Pot (IP) on the “Sauté” mode, and add the oil, onions, garlic, cumin and paprika and salt and pepper and sauté for 4 to 5 minutes, till the onions caramelize.
• Turn off “Sauté” function. Add the broccoli and kale and the vegetable stock. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
• Select the “Pressure Cook” mode and adjust the time, with the “ - / + ” to 5 minutes.
• When Instant Pot beeps, use the “Quick release” way to let release the pressure. Use a thick kitchen towel while releasing the pressure or you might burn yourself from the stream.
• Add the bag of baby spinach to the broccoli and mix it in. The stream will be enough to wilt the spinach.
• Now blend the soup either by using an immersion blender or regular blender. If using a regular blender, be careful as the content will be very hot.
• Return the soup to the instant pot. Turn on the “Sauté” mode.
• Add the coconut milk and simmer for 5 minutes. Also check for seasoning and adjust the salt and pepper accordingly.
• Serve hot with a drizzle of thick coconut milk or cream and some sliced nuts for texture (optional)