Ingredients

• 1 tablespoon unsalted butter or cooking oil

• 2 onions, roughly chopped

• 4 garlic cloves, roughly chopped

• 1 entire broccoli including the stem, roughly chopped

• 1 white or yellow flesh potato, roughly chopped

• 1 teaspoon ground mustard

• ½ teaspoon garlic powder

• ½ teaspoon cumin

• ½ teaspoon turmeric

• ½ teaspoon cayenne pepper (optional)

• 2 tablespoons fish sauce (optional)

• Enough unsalted stock or water to almost cover the vegetables

• Salt to taste

Method

1. Start Sauté function on Instant Pot on the hottest setting and wait for the indicator to show HOT.

2. Add butter or oil and sauté the onion for 2–3 minutes.

3. Add garlic and sauté until fragrant.

4. Add the rest of the vegetables and season with a pinch or two of salt.

5. Add the fish sauce (if using), ground mustard, cumin, turmeric, and cayenne pepper.

6. Add ½ cup of stock or water and deglaze the pot by scrubbing off any flavourful brown bits with a wooden spoon. Add more stock or water until the vegetables are nearly all submerged.

7. Cook on high pressure for 10 minutes + quick release. Open the lid carefully.

8. Turn off the Instant Pot and purée the soup using an immersion blender.

9. Add salt to taste.

10. Ladle into a serving bowl and top with sour cream, cheddar cheese, a pinch of cayenne pepper, or any other toppings you prefer.

11. Serve with crackers or a big hunk of crusty bread.

Notes:

• This recipe is incredibly versatile — you can change up the veggies to whatever you like (or have on hand) and you can also change up the spices if you don’t love the ones listed. I’ve made this soup with various combinations of broccoli, cauliflower, carrot, celery, butternut squash, and more. Whichever “spotlight” vegetables you decide to use, you’ll want to still add the onions, garlic, and potato.