Immune Boosting Broccoli And Turmeric Soup For The Instant Pot Food

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.

CHICKEN GARLIC GINGER HEALING SOUP

Steps:

• Heat olive oil in a large pan.
• Add fresh garlic, fresh ginger, and onion.
• Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
• Add the chicken broth, water, chicken, and carrots.
• Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
• Add spinach and let cook for 5 minutes just before serving.
• Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.

IMMUNE BOOSTING TURMERIC CELERY SOUP

Steps:

• In a large pot heat olive oil over medium heat. Add onions and celery and cook for 5 minutes. Stirring occasionally
• Add garlic, turmeric, sage, salt and peper. Cook for 2 more minutes
• Add broth and carrots, bring to boil and cover. Reduce heat to low and cook for 25 minutes. Remove from the heat and cool slightly
• Add 1/3 of the soup into a blender or food processor. Blend until smooth. Return back to the pot. Reheat soup and season with salt and pepper if needed.