Vegan Instant Pot Cauliflower Soup
User Reviews
4.9
Vegan Instant Pot Cauliflower Soup
Description
Vegan Instant Pot Cauliflower Soup takes a whole head of cauliflower combined with raw cashews and spices like turmeric and cinnamon, cooked in vegetable broth using an electric pressure cooker. The cooking method softens the cauliflower to a tender state, allowing thorough blending into a velvety soup without dairy. Garlic and onion are sautéed first to build flavor, and the addition of lemon juice brightens the richness slightly.
The turmeric and cinnamon bring subtle earthy and sweet notes, contrasting with the creamy texture from the cashews. The soup gets finished with chopped parsley and optional red chili flakes, adding freshness and mild heat. This preparation suits those seeking a plant-based creamy soup with depth coming from spices and nuts rather than cream.
Serve this soup warm, accompanied by toasted bread for dipping or with a simple side salad if desired. The use of an Instant Pot makes this recipe straightforward for cooks wanting minimal active prep time while developing complex flavors and silky texture.
The notes suggest nuts like almonds or macadamia could substitute cashews, and a nut-free version is possible by adding coconut milk instead. Leftovers even transform into a vegan alfredo sauce, showcasing the recipe’s versatility beyond soup.
Ingredients
- 1 tablespoon olive oil
- 3/4 cup onion diced
- 4 cloves garlic minced
- 1 head cauliflower about 5 cups or 1.6lbs, cut into 2 inch florets
- 1/2 cup cashews raw
- 3 cups vegetable broth or water
- 1 tablespoon lemon juice (optional)
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt adjust to taste
To garnish
- parsley
- red chili flakes (optional)
Instructions
- Start the instant pot in Saute mode and heat oil in it. Add diced onions and garlic and sauté for about 3 minutes.
- Add cauliflower, cashews, turmeric, cinnamon, broth and salt. Stir it all up. Press Cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for for 3 mins.
- After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually.
- Add the lemon juice. Use an immersion blender to blend the soup to a creamy texture. You can also transfer to a blender such as Vitamix to blend the soup. Be careful while blending to avoid hot splatters.
- Top with parsley and some chili flakes (optional). Enjoy with toasted bread!
Notes
- Cashews provide creaminess; almonds or macadamia nuts may be used as alternatives.
- For a nut-free version, add full-fat coconut milk to achieve a creamy consistency.
- Leftover soup can be repurposed as a vegan Alfredo sauce for pasta.
- Created specifically for a 6qt Instant Pot DUO60 pressure cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 1333mg | 56% |
| Potassium | 592mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 73.9mg | 82% |
| Calcium | 53mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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