Immune-Boosting Broccoli and Turmeric Soup for the Instant Pot

Name: Immune-Boosting Broccoli and Turmeric Soup for the Instant Pot
Prep time: 25 min
Cook time: 30 min
Total time: 65 min
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

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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 by Buckwheat Queen

Updated on February 17, 2023

Prep Time:

25 mins

Cook Time:

30 mins

Additional Time:

10 mins

Total Time:

1 hr 5 mins

Servings:

6

Jump to Nutrition Facts

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

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.

Tips

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 (per serving)

151	Calories
8g	Fat
15g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 151
% Daily Value *
Total Fat 8g	10%
Saturated Fat 2g	8%
Cholesterol 4mg	1%
Sodium 139mg	6%
Total Carbohydrate 15g	5%
Dietary Fiber 4g	14%
Total Sugars 6g
Protein 7g
Vitamin C 120mg	599%
Calcium 121mg	9%
Iron 1mg	7%
Potassium 536mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.