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Immune-Boosting Broccoli and Turmeric Soup for the Instant Pot
Immune-Boosting Broccoli and Turmeric Soup for the Instant Pot
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Immune-boosting Instant Pot soup with broccoli stems, florets, and turmeric for a nutritious boost.
Ingredients:
  • 1.5 pounds broccoli florets and stems
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 0.5 cup diced red bell pepper
  • 1 large clove garlic, minced
  • 1.5 tablespoons minced fresh ginger
  • 1 teaspoon turmeric powder
  • 0.5 teaspoon cracked black pepper
  • 1 (32 ounce) carton low-sodium chicken broth
  • 0.75 cup plain yogurt
Instructions:
  • Prepare broccoli by separating florets from stems and leaves. Trim and set aside leaves. Remove tough outer part of stems, then dice the cores.
  • 1. Preheat Instant Pot on Saute mode, pour in oil, and saute onion, carrot, bell pepper, garlic, and ginger until fragrant, about 3-5 minutes. 2. Toss in broccoli stems and leaves; saute for another minute. 3. Mix in broccoli florets, turmeric, and cracked pepper until well combined. 4. Turn off Saute mode and pour in broth.
  • Secure the lid tightly and engage high pressure following the manufacturer's guidelines. Set the timer for 15 minutes and patiently wait for the pressure to build for 10 to 15 minutes.
  • Follow the manufacturer's instructions to naturally release pressure for 10 minutes. Then, carefully use the quick-release method to release any remaining pressure. Finally, unlock the lid and give the contents a good stir.
  • Blend soup with an immersion blender until smooth. Gently mix in yogurt, then serve immediately or chill and freeze for later.

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