Chop up the broccoli and stem. Remove the tough/woody bottom portion of the vegetable.

Press sauté, add coconut oil and when it melts add mustard seeds. Once the seeds begin to splutter, add the onions, curry leaves, green chili, and stir-fry for 7-8 minutes or until the onions begin to brown.

Add garlic and ginger and stir-fry for 2 minutes, then add the remaining ingredients except for the coconut milk to the pot.

Secure the lid, close pressure valve and cook for 1 minute (the pressure cooker will take several minutes to reach pressure before it begins to count down).

Naturally release pressure.

Use an immersion blender to blend the soup in the pot (or if using a blender, blend and pour the soup back into the pot)

Press sauté, add the coconut milk and cook for 3-4 minutes, or until heated through.

Chop up the broccoli and stem. Remove the end or any tough/woody portion of the vegetable.

In a dutch oven (or heavy-bottomed pot), add coconut oil and mustard seeds. Once the seeds begin to splutter, add the onions, curry leaves, green chili and a pinch of salt.

Saute until the onions turn golden and then add garlic and ginger.

After a couple minutes, add broccoli, spices, broth to the pot.

Bring it to a boil then lower the heat and let it simmer for 20 minutes.

Use an immersion blender to blend the soup in the pot (or if using a blender, blend and pour the soup back into the pot)

Add the coconut milk to the pot, bring the soup to a simmer, then turn off the heat and serve.