Think of this as your flexible soup-season template: In about a half-hour of mostly hands-off time, you have a bright, velvety pureed soup using most any firm vegetable (or combination) you can think of, along with coconut milk for a touch of richness. While the Instant Pot is doing its thing, you can put together a quick garnish. This recipe was tested using a 6-quart Instant Pot; the volume and amount of liquid are enough for it to work in an 8-quart model, but you’ll want to halve it for a 3-quart model.
Check out the variations below for suggested combinations.
Storage: The soup can be refrigerated for up to 1 week and frozen for up to 6 months. Thaw and reheat gently on the stove top.
From food editor Joe Yonan.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 4-6 (makes 7 to 8 cups)
Directions
Time Icon Active: 10 mins| Total: 30 minsStep 1
In an Instant Pot combine the vegetables, coconut milk, water, onion, garlic, lime juice, ginger and salt. Close the lid. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set to 10 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.)
Step 2
Release the pressure manually by moving the pressure-release handle to “Venting,” covering your hand with a towel or hot pad. Never put your hands or face near the vent when it's releasing steam.
Step 3
Use an immersion (stick) blender to puree the soup until smooth. (Alternately, you can puree the soup in batches in a blender: To prevent splatters, be careful to not fill it more than halfway, remove the center ring from the lid, and hold a kitchen towel over the lid as you blend.) Reheat if needed by returning the soup to the Instant Pot and heating on SAUTE. Taste, and add more salt and/or lime juice if needed.
Step 4
Divide the soup among serving bowls, add about 1/3 cup garnishes of your choice to each bowl, grind black pepper on top and serve hot.
Variations
Here are some possibilities for vegetables and garnishes that work well with them.
Double Celery: 1 1/2 pounds celery root, peeled and cut into 1-inch chunks 8 ounces (5 to 6 ribs) celery, cut into 1-inch chunks Garnish: Chopped celery and leaves, toasted baguette croutons
Broccoli and Brussels Sprouts: 1 1/4-pound head broccoli, trimmed and cut into 1-inch chunks (stem cut into 1/4-inch slices) 12 ounces Brussels sprouts Garnish: Shredded Brussels sprouts and whole leaves; roasted chickpeas
Beet-Carrot: 1 1/4 pounds beets, scrubbed but not peeled, and cut into 1/2-inch chunks 12 ounces carrots, scrubbed but not peeled, and cut into 1/2-inch chunks Garnish: Thinly sliced beet greens plus any whole small leaves; finely chopped carrots; drizzle of coconut milk
Winter Squash: 2 pounds acorn, butternut or other winter squash, peeled, seeded and cut into 1-inch chunks Garnish: Pumpkin seeds, cilantro or parsley, chopped roasted red pepper
Story continues below advertisement
Advertisement
From food editor Joe Yonan.
Tested by Joe Yonan.
Published January 2, 2021
Related Recipes
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnkaPGbsLEoJytmZKhsm61zayrmqakYr2wwIyspq6oXw%3D%3D