Cauliflower Soup (Instant Pot, Vegan)
Prep Time
10 mins
Cooking Time
25 mins
Yields
4-6 cups
Ingredients
- 1 tbsp Olive Oil
- ¾ cup Onion diced
- 4 cloves garlic, minced
- 1 head Cauliflower about 5 cups, cut into 2 in florets
- ½ cup Cashes
- 3 cups Vegetable Broth or water
- 1 tbsp Lemon Juice
- ½ tsp Ground Turmeric
- ½ tsp Ground Cinnamon
- 1 tsp Himalayan Salt (adjust to taste)
- Parsley
- Red Chili Flakes (optional)
- Ground Black Pepper (optional)
To garnish
Directions
- Start the instant pot in Saute mode and heat oil. Add diced onions and garlic and sauté for about 3 minutes.
- Add cauliflower, cashews, turmeric, cinnamon, broth and salt. Stir.
- Press Cancel and close lid with vent in "sealing" position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for for 3 mins.
- After the instant pot beeps, let the pressure release naturally for 10 minutes then release remaining pressure manually by opening the valve to "venting".
- Add the lemon juice. Use an immersion blender to blend the soup to a creamy texture. You can also transfer to a blender such as Vitamix to blend the soup. Be careful while blending to avoid hot splatters.
- Top with parsley and some chili flakes and freshly ground black pepper (optional). Enjoy!
Notes
Nut-free variation: To make this soup nut-free, omit the cashews and instead add full-fat coconut milk to make it creamy.
Leftover ideas: Use leftovers as a Vegan creamy Alfredo sauce for pasta! This soup also freezes well for up to 3 months.Credit
Adapted from Piping Pot Curry
https://pipingpotcurry.com/cauliflower-soup-instant-pot/#wprm-recipe-container-6675