Immune-Boosting Broccoli and Turmeric Soup for the Instant Pot®

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.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 151 Calories

Ingredients

• ¾ cup plain yogurt
• 1 onion, diced
• 1 carrot, diced
• ½ cup diced red bell pepper
• 1 large clove garlic, minced
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon cracked black pepper
• 1 teaspoon turmeric powder
• 1 (32 ounce) carton low-sodium chicken broth
• 1 ½ tablespoons minced fresh ginger
• 1 ½ pounds broccoli florets and stems

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 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.

Step 5

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