Immune-Boosting Broccoli and Turmeric Soup for the Instant Pot

Name: Immune-Boosting Broccoli and Turmeric Soup for the Instant Pot
Total time: 65
Yield: 6
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

Recipe by Buckwheat Queen from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

6 servings

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1.5 pounds broccoli florets and stems
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3 tablespoons extra-virgin olive oil
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1 onion, diced
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1 carrot, diced
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0.5 cup diced red bell pepper
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1 large clove garlic, minced

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1.5 tablespoons minced fresh ginger
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1 teaspoon turmeric powder
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0.5 teaspoon cracked black pepper
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1 (32 ounce) carton low-sodium chicken broth
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0.75 cup plain yogurt

Instructions

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.