Instant Pot Cream Of Cauliflower Soup Recipe
Description
When the temperature drops, it’s time to get cozy with a bowl of creamy, comforting soup. This Instant Pot Cream of Cauliflower Soup is a delicious, comforting and easy-to-make recipe that’s perfect for a cool evening. It’s made with simple, wholesome ingredients like cauliflower, onion and garlic and it’s ready in just 30 minutes. This soup is also vegan and gluten-free, so everyone can enjoy it!
Prep Time
This Instant Pot Cream of Cauliflower Soup recipe is super simple and easy to make, and only takes 10 minutes of prep time. All you have to do is chop the cauliflower, onion and garlic and you’re ready to cook!
Cook Time
Once the ingredients are prepped, this recipe only takes 20 minutes of cooking time. It’s ready in just 30 minutes, which makes it the perfect weeknight meal. You can even prep the ingredients ahead of time and cook it quickly when you’re ready.
Ingredients
- 1 head of cauliflower, chopped into florets
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1/2 cup of coconut milk
- Salt and pepper to taste
- Optional: garnish with chopped parsley
Instructions
1. Start by prepping the ingredients. Chop the cauliflower into florets, dice the onion and mince the garlic. Set aside.
2. Place the Instant Pot on the sauté setting and add 1 tablespoon of olive oil. Once the oil is hot, add the diced onion and garlic and sauté for 3 minutes, stirring occasionally.
3. Add the cauliflower florets and vegetable broth and stir to combine. Secure the lid and make sure the valve is set to “sealing”.
4. Cook on high pressure for 10 minutes. When the timer goes off, let the pressure naturally release for 10 minutes and then manually release the remaining pressure.
5. Carefully open the lid and use an immersion blender to blend the soup until smooth. Add the coconut milk and stir to combine.
6. Taste and season with salt and pepper as needed. Serve warm, garnished with chopped parsley if desired.
Equipment
- Instant Pot
- Immersion blender
Notes
This soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply place the soup in a pot over medium heat and stir until heated through. You can also freeze this soup for up to 3 months.
Nutrition: Per Serving
- Calories: 152 kcal
- Carbohydrates: 13 g
- Protein: 3 g
- Fat: 11 g
- Saturated Fat: 4 g
- Fiber: 3 g
- Sugar: 4 g
Recipe Tips
For a creamier soup, you can add an additional ½ cup of coconut milk. You can also add a tablespoon of nutritional yeast or a handful of shredded cheese for a cheesy flavor. For a spicy kick, add a pinch of red pepper flakes or a teaspoon of your favorite hot sauce. To make this soup even heartier, try adding some cooked quinoa or diced potatoes. You can also add diced carrots, celery or bell peppers for a veggie-packed version.
This Instant Pot Cream of Cauliflower Soup is a creamy, cozy and comforting vegan meal that’s ready in just 30 minutes. It’s perfect for busy weeknights and you can customize it with your favorite add-ins. It’s sure to be a hit with everyone!
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