Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary

25 mins
30 mins
10 mins
1 hr 5 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

You can leave the soup chunky if you prefer. If you do this, chop the broccoli florets after cooking. Otherwise, they will be too soft.

Nutrition Facts

151 calories; protein 7.4g; carbohydrates 14.5g; fat 8g; cholesterol 4.4mg; sodium 138.7mg. Full Nutrition