Print

Anti-Inflammatory Turmeric Ginger Broccoli Cauliflower Soup (Instant Pot, Slow Cooker, + Stovetop)

  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes (plus time for IP to come to pressure)
  • Total Time: 17 minutes
  • Yield: 4-5 servings 1x
  • Category: soup

Description

Turmeric Ginger Broccoli Cauliflower Soup is loaded with anti-inflammatory goodness, is easy on the gut, and packed with flavor. And it’s gluten free, paleo, keto, and Whole30.


Scale

Ingredients

  • 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 (like this)
  • 5 cups broccoli florets and stems , roughly chopped **
  • 4 cups cauliflower florets, roughly chopped
  • 4 cups good quality broth (vegetable, homemade bone broth or Kettle and Fire)
  • 1 tsp salt
  • 1/8 tsp black pepper
  • OPTIONAL: 1-2 tbsp fresh lemon juice

Instructions

  1. Turn Instant Pot to SAUTE and melt fat of choice.  Saute sliced leeks until tthey begin to soften, about 4-5 minutes.  Add in garlic, ginger, and turmeric, and cook another minute.  Turn off IP.
  2. Add in broccoli, cauliflower, broth, and salt. Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 7 minutes then quick release the pressure. Turn off IP. 
  3. Add in black pepper and using an immersion hand blender (or regular blender), puree soup until creamy smooth.  Taste and adjust for salt and pepper.  Add in optional lemon juice for a bit of a flavor kick. Enjoy!

Notes

FOR SLOW COOKER: Heat a large skillet over medium heat on stove top and melt fat of choice.  Cook leeks until tender about 4-5 minutes Add in garlic, ginger, and turmeric, and cook another minute. Scrape leeks into slow cooker and add in broccoli, cauliflower, broth, and salt. Cover and cook for 3-4 hours on LOW.  Add in black pepper and using an immersion hand blender (or regular blender), puree soup until creamy smooth.  Taste and adjust for salt and pepper.  Add in optional lemon juice for a bit of a flavor kick. 

FOR STOVETOP: Heat a large soup pot or Dutch oven over medium heat and melt fat of choice.  Cook leeks until tender about 4-5 minutes Add in garlic, ginger, and turmeric, and cook another minute. Add in broccoli, cauliflower, broth, and salt. Partially cover and simmer until vegetables are soft, about 10-12 minutes.  Add in black pepper and using an immersion hand blender (or regular blender), puree soup until creamy smooth.  With stovetop method, you may need to thin with a bit more broth. Taste and adjust for salt and pepper.  Add in optional lemon juice for a bit of a flavor kick. 

Broccoli Tip: I don’t like to waste the broccoli stem.  Peel off the tough, woody outside and chop the more tender inside to use in your soup.