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Instant Pot Cauliflower Soup

1 large yellow onion roughly chopped

1 1/2 tsp sea salt

5-6 garlic gloves roughly diced

1 large head cauliflower rinsed and cleaned

1 1/2 lbs Yukon gold potatoes peeled and chopped into cubes

4 cups veggie broth (I used Better than Bouillon)

1 tsp dried thyme

1/2 tsp black pepper

1/4 tsp nutmeg

1 cup low fat oat milk (Optional for Mary's Mini diet)



Set IP to sauté mode. Add a few tablespoons of water. Once the water starts steaming add in the onion and just a pinch of salt. Sweat the onion until it is soft and translucent for about 5 mins. Add the garlic and cook for another 2-3 mins. Stir frequently and add water as necessary to prevent burning.


Add the cauliflower, potatoes, veggie broth, spices and mix together to combine. Select cancel on the IP.


Put the lid on, set the valve to sealing position and choose "Soup" setting, verify its on high pressure and set timer to 5 minutes. Once the IP is finished cooking, let some of the pressure release naturally for 10 minutes. Once the 10 minutes are up, release the rest of the pressure naturally.


Remove the lid, use a stick blender or transfer to a stand blender and blend the soup until it is smooth. Add spices as necessary. Serve in a bowl topped with toasted Panko bread crumbs, scallions and red chili pepper flakes. Enjoy. Store leftovers in fridge for up to 5 days.


Link to YouTube video:

https://youtu.be/ysa9raoR_P4




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