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

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

Features:
  • Vegan
Cuisine:

Directions

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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
  • Methods :

  • 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.
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