This easy Instant Pot broccoli soup is perfect for a quick, anti-inflammatory lunch or breakfast! Make a double batch and freeze a few jars so you always have ready-made nutritious food on hand. I use an 8-quart Instant Pot, but the 6-quart size will also work for most of my recipes.
Ingredients
1 tablespoons
extra virgin olive oil
1
leeks
chopped
2 inches
fresh ginger
finely chopped
1½ pounds
broccoli
chopped
3 cups
vegetable stock
(or chicken broth)
1½ teaspoons
Herbamare
(or sea salt)
1 cans
coconut milk
½ bunches
cilantro
chopped
