Immune Boosting Broccoli And Turmeric Soup For The Instant Pot Recipes

IMMUNITY-BOOSTING TURMERIC SOUP WITH VEGETABLES

Steps:

• Add all of the ingredients to a pot, cover it, and bring it to a boil. Reduce the heat and cook 15 to 20 minutes, or until the vegetables have reached desired done-ness.
• Note: For more flavorful broth, add the vegetable broth, turmeric, and ginger to the pot and bring it to a boil. Cook at a gentle boil for 10 minutes before adding the remaining ingredients and cooking an additional 15 to 20 minutes.

IMMUNE BOOSTING BROCCOLI SOUP

Steps:

• Heat the oil in a large soup pot.
• Add the leek, onion, garlic, carrot and celery and sauté for about 5 minutes.
• Add the vegetable broth and water and bring to a boil.
• Reduce heat to a simmer and add the broccoli, spinach and kale. Cook for 4 to 5 minutes.
• Remove from heat and blend with a stick blender or blend in batches in a stand blender.
• Add the lemon zest and lemon juice and season with salt and pepper to taste.

IMMUNE-BOOSTING BROCCOLI AND TURMERIC SOUP FOR THE INSTANT POT®

Steps:

• 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.

IMMUNE-BOOSTING BROCCOLI AND TURMERIC SOUP FOR THE INSTANT POT®

Steps:

• 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.

IMMUNITY BOOSTING SOUP

Steps:

• Bring 3 quarts of water to a boil and reduce heat. Add astragalus, dandelion, burdock, ginger, and sea vegetable; cover and simmer for 45 minutes to an hour. Strain, return broth to pot, and keep over medium heat. In a saute pan, heat olive oil over medium heat; add onion and mushrooms, and saute until tender. Add garlic; saute for a few more minutes. Add entire mixture to broth. Turn off heat, and stir in miso paste.