In these cooler months, maintaining a strong immune system is essential for staying healthy and avoiding common illnesses. The immune system is a complex network of cells, tissues, and organs that work together to defend the body against harmful invaders, such as bacteria, viruses, and toxins. While a healthy lifestyle and balanced diet can support the immune system, certain foods may provide an extra boost of protection. One such food is broccoli, a cruciferous vegetable packed with vitamins, minerals, and antioxidants known to bolster the immune system. When combined with the anti-inflammatory properties of turmeric, a spice used in traditional medicine for centuries, broccoli creates a powerful immune-boosting duo. This instant pot broccoli and turmeric soup recipe combines these ingredients into a delicious and nutritious soup that's easy to make and can be enjoyed as part of a healthy diet to support the immune system.
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IMMUNITY-BOOSTING TURMERIC SOUP WITH VEGETABLES
A nourishing vegan soup recipe with turmeric, coconut milk, rice and vegetables
Provided by Julia
Categories Soups, Stews, & Chilies
Time 30m
Number Of Ingredients 12
Steps:
- Add all of the ingredients to a pot, cover it, and bring it to a boil. Reduce the heat and cook 15 to 20 minutes, or until the vegetables have reached desired done-ness.
- Note: For more flavorful broth, add the vegetable broth, turmeric, and ginger to the pot and bring it to a boil. Cook at a gentle boil for 10 minutes before adding the remaining ingredients and cooking an additional 15 to 20 minutes.
Nutrition Facts : Calories 358 calories, Carbohydrate 43 grams carbohydrates, Fat 14 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, ServingSize 1 of 3, Sugar 14 grams sugar, UnsaturatedFat 0 grams unsaturated fat
IMMUNE BOOSTING BROCCOLI SOUP
This Immune Boosting Broccoli Soup comes together in less than 30 minutes. It's tasty, comforting and it's a perfect way for you to nourish your body and give your immune system a boost as we head into this very stressful time of year.
Provided by Deborah
Categories Detox
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oil in a large soup pot.
- Add the leek, onion, garlic, carrot and celery and sauté for about 5 minutes.
- Add the vegetable broth and water and bring to a boil.
- Reduce heat to a simmer and add the broccoli, spinach and kale. Cook for 4 to 5 minutes.
- Remove from heat and blend with a stick blender or blend in batches in a stand blender.
- Add the lemon zest and lemon juice and season with salt and pepper to taste.
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
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 Broccoli Soup
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
IMMUNITY BOOSTING SOUP
This nourishing soup bolsters immunity and helps ease cold and flu symptoms, says herbalist Rosemary Gladstar. Read more about boosting your immunity in Winter Wellness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 quarts
Number Of Ingredients 10
Steps:
- Bring 3 quarts of water to a boil and reduce heat. Add astragalus, dandelion, burdock, ginger, and sea vegetable; cover and simmer for 45 minutes to an hour. Strain, return broth to pot, and keep over medium heat. In a saute pan, heat olive oil over medium heat; add onion and mushrooms, and saute until tender. Add garlic; saute for a few more minutes. Add entire mixture to broth. Turn off heat, and stir in miso paste.
Tips:
- Choose fresh, high-quality ingredients: This will ensure that your soup is packed with nutrients and flavor.
- Don't overcrowd the Instant Pot: If you add too many ingredients, the soup may not cook evenly.
- Be careful not to overcook the broccoli: It should still have a bit of crunch to it.
- Season the soup to taste: Add salt, pepper, and other spices to your liking.
- Serve the soup hot: This is the best way to enjoy its flavor and nutrients.
Conclusion:
This immune-boosting broccoli and turmeric soup is a delicious and nutritious way to stay healthy during cold and flu season. It's easy to make in the Instant Pot, and it's packed with nutrients that help support your immune system. So next time you're feeling under the weather, try this soup. You may be surprised at how quickly it helps you feel better.
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