Description
A vibrant bowl of soothing soup packed with anti-inflammatory benefits and protein.
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 homemade 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 your choice of fat.
- Add sliced leeks and sauté until softened, about 4–5 minutes.
- Toss in the minced garlic, grated ginger, and turmeric; cook until fragrant.
- Turn off the Instant Pot and add broccoli, cauliflower, broth, and salt. Lock the lid and set the vent to sealing.
- Cook on HIGH pressure for 7 minutes and then quick release the pressure.
- Blend the soup until creamy smooth with an immersion blender or in a regular blender.
- Adjust seasoning with salt and pepper, then add optional lemon juice if desired.
- Enjoy your delicious soup!
Notes
Store leftovers in an airtight container for up to 4 days in the fridge or up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg