Instant Pot Cauliflower Soup [Vegan]
User Reviews
5.0
39 reviews
Excellent
Instant Pot Cauliflower Soup [Vegan]
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This vegan cauliflower soup is nutritious, tasty, and incredibly simple to make with just 4 ingredients.
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Ingredients
- 1 yellow onion roughly chopped
- 1 large head of cauliflower broken into large florets
- 4 cups low sodium vegetable broth
- 1 teaspoon garlic powder
- salt + pepper to taste
Optional Toppings
- crispy chickpeas
- Vegan Parmesan Cheese
- red pepper flakes, hot sauce, or black pepper
- fresh herbs like chives, parsley, basil, or cilantro
Instructions
Instant Pot Directions
- Add everything to your Instant Pot, close the lid, and set the valve to the sealing position. Pressure cook on high for 4 minutes (it will take about 10 minutes to reach pressure) and once the timer completes, quick release the steam vent.
- Open the lid once safe to do so, and use an immersion blender to puree it. Serve your vegan cauliflower soup with toppings of your choice.
Stove Top Directions
- Add all the ingredients to a large pot and bring to a boil over high heat. Reduce low/medium heat and simmer for approx. 8 minutes, until the cauliflower is fork tender.
- Turn off the heat, and use an immersion blender to blend your soup until smooth. Serve your vegan cauliflower soup with toppings of your choice.
Equipments used:
Notes
- If you don't have an immersion blender, carefully transfer to a blender and puree in batches as needed.
- Leftovers keep refrigerated for up to 5 days or frozen for up to 3 months.
- If you don't have an immersion blender, carefully transfer to a blender and puree in batches as needed.
- Add more seasoning if desired. This soup is designed to be simple, using minimal ingredients, while still delivering great flavour. If preferred, add some cumin, coriander, celery seed, nutritional yeast, and/or smoked paprika to amp up the flavours.
- Add protein with a can of white beans or a block of silken or soft tofu and puree into the soup.
- For a thicker soup, add 2 roughly chopped potatoes to the soup and puree together with the cauliflower once cooked. Or, add ½ cup of raw cashews before blending.
- Bulk it up and make this simple soup suitable for a main dish by adding a scoop of cooked brown rice, pasta, barley, farro, or quinoa to each bowl before serving.
Nutrition Information
Show Details
Calories
49cal
(2%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
1g
(2%)
Sodium
248mg
(10%)
Potassium
475mg
(14%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin C
71mg
(79%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49cal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 248mg | 10% |
| Potassium | 475mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin C | 71mg | 79% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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