Mexican Spiced Instant Pot Cauliflower Soup
User Reviews
4.7
39 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
7 mins
-
Total Time
12 mins
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Servings
4
-
Calories
120 kcal
-
Course
Main Course
Mexican Spiced Instant Pot Cauliflower Soup
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This Mexican Spiced Instant Pot Cauliflower Soup is easy, comforting and creamy and recipe for weeknight dinners.
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Ingredients
- 1 tablespoon olive oil
- 2 onion peeled and finely chopped
- 1 black pepper deseeded and finely chopped
- 1 bay leaf optional
- 1 teaspoon Garlic puree
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons cumin ground
- chili to taste
- 1 head cauliflower approx 675g /1.5 lbs, cut into florets, large
- 3 cups vegetable stock
- salt to taste
Instructions
Instant Pot Cauliflower Soup
- Switch the Instant Pot to the sauée setting and add the oil to the Instant Pot Insert and sauté the onions, peppers and bay leaf (if using) for 4-5 minutes until the onion is soft.
- Switch off the heat and stir in the garlic, paprika, cumin and chili.
- Mix in the cauliflower florets, vegetable stock and salt.
- Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (depending on IP model), select high pressure and set the timer to 7 minutes.
- When done allow the pot to NPR for 15 minutes before releasing the rest of the steam using quick release.
- Let cool for a few minutes, before removing bay leaf and pureeing with an immersion blender.
- Garnish and serve.
Stove Top Cauliflower Soup
- Sauté the onions, peppers and bay leaf in a pot over medium heat until onions are soft.
- Stir in the garlic, paprika, cumin and chili followed by the cauliflower florets, vegetable stock and salt.
- Cover and simmer for 20 minutes until the cauliflower is cooked through.
- Let cool for a few minutes before removing bay leaf and pureeing with an immersion blender.
Notes
- The vegan Cauliflower Soup can be really hot, so make sure it cools down before you blend it.
- You can decant it into a blender or food processor to purée (after it has cooled down).
- If you prefer a much thicker soup, then remove about a half cup of liquid before you purée.
- For a thinner soup, add more broth or add water.
- Storage - keep in an airtight container inside the fridge for 4 days, or freeze for up to 3 months.
- If you replace the oil with a no-calorie cooking spray, there are ZERO WW BluePlan SmartPoints in this!
Nutrition Information
Show Details
Calories
120kcal
(6%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
4g
(6%)
Sodium
806mg
(34%)
Potassium
682mg
(15%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1700IU
(34%)
Vitamin C
124.4mg
(138%)
Calcium
57mg
(6%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Sodium | 806mg | 34% |
| Potassium | 682mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1700IU | 34% |
| Vitamin C | 124.4mg | 138% |
| Calcium | 57mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
39 reviews
Excellent
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