Immune-Boosting Broccoli and Turmeric Soup for the Instant Pot®
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Description
This soup is full of fresh ingredients with immune-boosting properties. Making it in your pressure cooker helps retain those nutrients. It also makes use of broccoli stems that you might normally throw away, so it's a win-win recipe. It makes a lot, so you can freeze some for another day.
Ingredients
- 1 ½ pounds broccoli florets and stems
- 3 tablespoons extra-virgin olive oil
- 1 onion, diced
- 1 carrot, diced
- ½ cup diced red bell pepper
- 1 large clove garlic, minced
- 1 ½ tablespoons minced fresh ginger
- 1 teaspoon turmeric powder
- ½ teaspoon cracked black pepper
- 1 (32 ounce) carton low-sodium chicken broth
- ¾ cup plain yogurt
Directions
- 1. Remove broccoli florets from stems and set aside. Trim leaves and set aside. Cut away and discard the tough outer portion of the stems. Dice the remaining cores.
- 2. Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onion, carrot, bell pepper, garlic, and ginger; saute until fragrant, 3 to 5 minutes. Add broccoli stems and leaves; saute for 1 more minute. Stir in broccoli florets. Add turmeric and cracked pepper; stir until vegetables are coated. Turn off Saute function and add broth.
- 3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- 4. Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid and stir.
- 5. Puree soup with an immersion blender until creamy. Stir in yogurt and serve, or cool and freeze.
Nutrition Facts
serving: 6 servings
calories: 150.8 kcal
carbohydrates: 14.5 g
protein: 7.4 g
saturated fat: 1.6 g
cholesterol: 4.4 mg
sodium: 138.7 mg
fiber: 4 g
sugar: 6.4 g