1. Recipes

How to Make Immune-Boosting Broccoli and Turmeric Soup for the Instant Pot - A Step-by-Step Guide

During the colder months, keeping our immune system strong is essential for staying healthy and warding off illnesses. One way to give your immune system a boost is by incorporating immune-boosting foods into your diet, such as broccoli and turmeric. This delicious and nutritious soup recipe combines these two powerhouse ingredients into a warming and comforting dish that is perfect for the winter season.

This Immune-Boosting Broccoli and Turmeric Soup is not only packed with vitamins...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 5 mins
  • Servings: 6

  • 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.
  • 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.
  • 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.
  • 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.
  • Puree soup with an immersion blender until creamy. Stir in yogurt and serve, or cool and freeze.

    • Nutrition

    151 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 4mg
    • Sodium: 139mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 7g
    • Vitamin C: 120mg
    • Calcium: 121mg
    • Iron: 1mg
    • Potassium: 536mg

    Categories

    Vegetarian recipes
    Gluten-free recipes
    Dairy-free recipes
    Vegan recipes
    Healthy recipes