Addictively Good Creamy Middle Eastern Pressure Cooker Shrimp & Broccoli Soup
A velvety, aromatic soup that combines tender shrimp and fresh broccoli with warm Middle Eastern spices, all made effortlessly in a pressure cooker. This creamy, dairy-free soup delivers complex flavor in under 30 minutes, making it the perfect healthy meal prep solution for busy weeknights.
Ingredients
Ingredients
- 1 tbsp Avocado Oil or olive oil
- 1 medium Yellow Onion finely diced
- 4 cloves Garlic minced
- 1 tbsp Tomato Paste
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2 tsp Smoked Paprika
- 1/4 tsp Cayenne Pepper optional, for heat
- 4 cups Chicken or Vegetable Broth low sodium
- 1 lb Large Shrimp peeled, deveined, tails removed
- 4 cups Broccoli Florets fresh, chopped into bite-sized pieces
- 1 can Full-Fat Coconut Milk 13.5 oz, shaken well
- 1 tsp Salt or to taste
- 1/2 tsp Black Pepper freshly ground
- 2 tbsp Fresh Cilantro chopped, for garnish
- 1 medium Lemon cut into wedges for serving
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it cools; thin with a splash of broth or water when reheating.
Make-Ahead: You can complete the recipe through step 7, cool, and refrigerate. Gently reheat on the stove over low heat, then add the shrimp and broccoli and follow steps 5 and 6.
Substitutions: For a nutty flavor instead of coconut milk, use cashew cream. If you don't have a pressure cooker, simmer the soup base on the stovetop for 20 minutes, then add shrimp and broccoli and cook for 5-7 minutes until just done.
Serving Suggestions: Serve over a scoop of cauliflower rice or quinoa for a heartier meal. Top with toasted almonds for extra crunch.