Description
A creamy, anti-inflammatory soup made with broccoli, cauliflower, and enhanced by the warmth of turmeric and ginger.
Ingredients
Scale
- 2 tbsp butter, ghee, coconut oil, or avocado oil
- 2 large leeks, trimmed, washed, and sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric powder
- 5 cups broccoli florets and stems, roughly chopped
- 4 cups cauliflower florets, roughly chopped
- 4 cups good-quality broth (vegetable or bone broth)
- 1 tsp salt
- 1/8 tsp black pepper
- OPTIONAL: 1-2 tbsp fresh lemon juice
Instructions
- Turn your Instant Pot to SAUTE and melt the fat of your choice.
- Sauté the sliced leeks until softened, about 4-5 minutes.
- Add the garlic, ginger, and turmeric, cooking for another minute.
- Turn off the Instant Pot and stir in the broccoli, cauliflower, broth, and salt.
- Lock the lid on the Instant Pot and turn the vent valve to sealing.
- Cook on HIGH pressure for 7 minutes, then perform a quick release.
- Turn off the Instant Pot, add black pepper, and puree the soup until smooth.
- Taste and adjust seasoning, adding lemon juice if desired.
Notes
For added texture, consider incorporating spinach or kale. For chunkier soup, reserve some vegetables before blending.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot, Slow Cooker, Stovetop
- Cuisine: N/A
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg