Instant Pot Cauliflower Soup
User Reviews
5
2 reviews
Excellent
Instant Pot Cauliflower Soup
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This cauliflower soup recipe is a great way to pack veggies in one comforting bowl. With tender cauliflower, carrots, onion, and cheddar cheese in every bite, this dish is as filling as it is tasty.
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Ingredients
- 3 cups cauliflower frozen or fresh, about 1 head
- 1 cup carrot shredded
- ½ cup onion diced
- 3 cups water
- 2 cups heavy cream
- ½ teaspoon salt
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 cup cheddar cheese sharp
- 1 tablespoon parsley fresh, chopped
Instructions
- Chop cauliflower so it is in 1-inch sized pieces.
- Combine all of the ingredients except the cheddar cheese and parsley in the instant pot.
- Cook on manual high pressure for 5 minutes.
- Let natural pressure release (NPR) for about 15 minutes, or until all the pressure is released. If you try to quick-release the pressure, hot soup will spray everywhere.
- Once the pressure is released, remove the lid and stir in the cheddar cheese and parsley.
Equipments used:
Nutrition Information
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Calories
377kcal
(19%)
Carbohydrates
8g
(3%)
Protein
8g
(16%)
Fat
36g
(55%)
Saturated Fat
22g
(110%)
Cholesterol
128mg
(43%)
Sodium
571mg
(24%)
Potassium
315mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4975IU
(100%)
Vitamin C
28mg
(31%)
Calcium
212mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 128mg | 43% |
| Sodium | 571mg | 24% |
| Potassium | 315mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4975IU | 100% |
| Vitamin C | 28mg | 31% |
| Calcium | 212mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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