Ingredients and Weight:
- Broccoli florets: 1 large head (approx. 500g)
- Turmeric powder: 2 teaspoons
- Onion: 1 large (approx. 250g)
- Garlic: 3 cloves (approx. 15g)
- Vegetable broth: 4 cups (1000ml)
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Preparation Time:
5 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Chop the broccoli florets into bite-sized pieces.
- Dice the onion and mince the garlic.
- Heat the olive oil in the Instant Pot on the "Sauté" setting.
- Add the onion and garlic and sauté until softened, about 2 minutes.
- Add the turmeric powder and cook for 1 minute, stirring constantly.
- Add the broccoli florets and vegetable broth.
- Close the lid and seal the pressure valve.
- Cook on the "Manual" setting at high pressure for 10 minutes.
- Once the cooking time is complete, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure.
- Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
- Season with salt and pepper to taste.
Nutritional Information:
Serving Size: 1 cup (240ml)
Calories: 120
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 300mg
Total Carbohydrates: 15g
Dietary Fiber: 5g
Total Sugar: 5g
Protein: 4g
Dish Characteristics:
- Creamy and flavorful
- Bright yellow color from turmeric
- Mildly spicy with a hint of pepper
- Packed with immune-boosting nutrients from broccoli and turmeric
User Comments:
- "This soup is delicious and so easy to make! I love the combination of broccoli and turmeric."
- "I'm a huge fan of turmeric lattes, so I was excited to try this soup. It did not disappoint! It's just as flavorful as a latte, but much more substantial."
- "I'm always looking for new ways to get more vegetables into my diet. This soup is a great way to do that. It's packed with broccoli and has a mild flavor that everyone will enjoy."
Special Precautions and Tips:
- Be careful not to overcook the broccoli, as it will become mushy.
- If you don't have an immersion blender, you can transfer the soup to a regular blender in batches. Be sure to let the soup cool slightly before blending to avoid splattering.
- This soup can be stored in the refrigerator for up to 3 days. Reheat over medium heat until warmed through.
