Every time you use this bread machine recipe, you get flawlessly textured, tasty bread. I like to form the loaf and bake it in the oven for 35 to 40 minutes at 400 degrees after letting the bread machine go through the second rise. The cheese and dill combo is delicious when toasted and makes excellent salad croutons.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 1 ½ pounds broccoli florets and stems
- 3 tablespoons extra-virgin olive oil
- 1 onion, diced
- 1 carrot, diced
- ½ cup diced red bell pepper
- 1 large clove garlic, minced
- 1 ½ tablespoons minced fresh ginger
- 1 teaspoon turmeric powder
- ½ teaspoon cracked black pepper
- 1 (32 ounce) carton low-sodium chicken broth
- ¾ cup plain yogurt
Instructions
- 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.
- You can leave the soup chunky if you prefer. If you do this, chop the broccoli florets after cooking. Otherwise, they will be too soft.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 139 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty darn tasty. Needs more salt. Which is weird for me because I usually don’t add salt. So… I added a bit of salt in my bowl. Easter dinner for me today! haha Really like the flavour in this. I will freeze some for another day.
The soup is easy to make. Great for a cold snowy day
Great recipe & super filling! Thanks!