4.9 from 450 votes
Vegan Instant Pot Cauliflower Soup
This Vegan Instant Pot Cauliflower Soup blends cauliflower florets, cashews, and a warming mix of turmeric and cinnamon into a creamy, smooth soup. Prepared using pressure cooking, it achieves a rich texture without dairy, enhanced by an optional splash of lemon juice for brightness. Topped with parsley and red chili flakes, the soup offers comforting warmth and subtle spice, ideal for dipping toasted bread or serving as a light meal.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
183 kcal
Course:
Soup
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 183
% 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.