Immunity Boosting Turmeric Soup With Vegetables Recipes
IMMUNITY-BOOSTING TURMERIC CHICKEN SOUP
A nutrient-dense anti-inflammatory chicken soup recipe, great for a boost to the immune system!
Provided by Julia
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Heat the avocado oil in a large stock pot or Dutch oven over medium heat. Add the onion and saute, stirring occasionally, until transluscent, about 5 to 8 minutes. Add the carrots, parsnips, celery, and garlic and continue sauteeing, stirring occasionally, until vegetables are softened but still al dente, about 3 to 5 minutes.
- Add the chopped chicken and cook just long enough to brown the meat, about 2 to 3 minutes.
- Add the remaining ingredients, stir well and cover. Cook at a gentle simmer, stirring occasionally, for at least 30 minutes (ideally one hour). Taste soup for flavor and add more sea salt if desired. Serve and enjoy!
Nutrition Facts : Calories 278 calories, Carbohydrate 10 grams carbohydrates, Fat 14 grams fat, Protein 27 grams protein, ServingSize 1 of 4, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 14.5 g, Cholesterol 4.4 mg, Fat 8 g, Fiber 4 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 138.7 mg, Sugar 6.4 g
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- Chop off the very bottom of the stem from your mushrooms and discard. Separate stems from tops and slice tops and remaining stem if necessary, into large pieces. You will only discard the very bottom of the stems, not the full stems as they contain many nutritional benefits!
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