Let’s start by making the cashew cream. Drain the soaked cashews and toss them into a high-speed blender. Add ¼ cup water, extra virgin olive oil, lemon juice, garlic, and ½ teaspoon of salt. Blitz until smooth. Taste the mixture and adjust the seasoning with more salt or lemon juice if necessary. Set it aside; this will be your creamy topping later.
Now, let’s prepare the soup. Turn on the sauté function on your Instant Pot. Once it’s hot, swirl in the olive oil. Toss in the chopped onion along with ½ teaspoon of kosher salt. Cook for 2 to 3 minutes, stirring frequently, until the onion becomes slightly softened and translucent.
Next, add garlic and ginger to the pot. Cook until fragrant, which should take about 30 seconds. The aroma will fill your kitchen and make your mouth water!
Now it’s time to add in the greens. Add the chopped broccoli, zucchini, green onions, and apple to the Instant Pot. Mix everything together well to combine the flavors.
Pour in the broth of your choice and sprinkle in another ½ teaspoon of kosher salt. Stir it all together, ensuring the ingredients are well mixed.
Cover the Instant Pot and cook on high pressure for 1 minute. This short cooking time will maintain the bright color and nutrients of the veggies.
After cooking, turn off the Instant Pot and carefully release the pressure manually. Open the lid and add the baby spinach. Stir until the spinach wilts but retains its vibrant green color; this should only take a minute.
Now, it’s blending time! If you're using a high-speed blender, blend the soup in batches. Remember to fill it no more than halfway, remove the center of the lid, and cover the top with a towel to prevent any splatters. Alternatively, you can use an immersion blender, though it won’t yield the same smooth texture.
Taste the soup for seasoning and add more salt and pepper to your liking. Pour the soup into bowls and top each serving with a generous dollop of your cashew cream.
