5.0 from 60 votes
40 Fantastic Vegan Instant Pot Recipes: Cauliflower Soup
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
8 mins
Cook Time
8 mins
Total Time
25 mins
Servings: 4
Calories: 528 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- 4 garlic cloves, roughly chopped
- 1 large head cauliflower (24-28 ounces, or ~750g), cut into large florets
- 1 cup (140g) raw cashews
- 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed
- 4 cups (960 mL) low-sodium vegetable broth
- 8 fresh thyme sprigs
- 1 large fresh rosemary sprig
- 1 bay leaf
- 5 tablespoons nutritional yeast
- 1 ¾ teaspoons kosher salt, plus more to taste
- Freshly cracked black pepper to taste
For Finishing
- lemon zest
- crushed red pepper flakes (or Aleppo pepper)
- good-quality extra virgin olive oil
- Bread for serving (optional)
Instructions
- To the Instant Pot inner pot, add the garlic, cauliflower florets, cashews, cannellini beans, vegetable broth, thyme, rosemary, bay leaf, nutritional yeast, 1 ¾ teaspoons kosher salt, and black pepper to taste. Stir to combine.
- Secure the Instant Pot lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set to high pressure for 7 minutes.
- Once the 7-minute timer has completed and beeps, perform a Quick Pressure Release by switching the Pressure Release knob from Sealing to Venting.
- Open the pot and remove any whole herb sprigs. Use an immersion blender to puree the soup until thick and creamy, taking care to blend all the cashews. Alternatively, if you want a super silky texture, transfer the soup to a stand blender and blend until creamy and smooth (replace the center cap from the blender lid and cover with a dish towel to allow steam to escape).
- Taste for salt and pepper and adjust accordingly (I usually add a bit more salt at this stage).
- Transfer the soup to bowls, and before serving, zest some lemon on top, add a scattering of red pepper flakes, and drizzle with a bit of extra virgin olive oil. Serve with bread, if desired.
Cup of Yum
Nutrition Information
Calories
528kcal
(26%)
Carbohydrates
73g
(24%)
Protein
32g
(64%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Sodium
793mg
(33%)
Potassium
1054mg
(30%)
Fiber
27g
(108%)
Sugar
7g
(14%)
Vitamin A
111IU
(2%)
Vitamin C
106mg
(118%)
Calcium
182mg
(18%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 528
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 73g | 24% |
| Protein | 32g | 64% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 793mg | 33% |
| Potassium | 1054mg | 22% |
| Fiber | 27g | 108% |
| Sugar | 7g | 14% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 106mg | 118% |
| Calcium | 182mg | 18% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.