This Cauliflower Soup For The Instant Pot is a tasty smooth and delicious soup to warm your belly in the winter months. EASY AND FAST AND Full of flavor this soup uses inexpensive ingredients. You can make enough for 4-6 people for less than $5!
Simple Cauliflower Soup in the Pressure Cooker
We all know someone who has gone keto low carb crazy, right? They go around making everything out of cauliflower! That isn’t this recipe. This recipe banks on the wholesome goodness of cauliflower to deliver a belly full of delicious belly warming comfort food when you need it most!
This cauliflower soup is EASY, FAST and comes together in just minutes in the instant pot.
Don’t have an instant pot, no worries, we will show you how in a stove top pressure cooker or in a simple stove top stock pot (it just takes a little longer that way).
In fact, look below for links to great deals on both Instant Pot and on a Stove Top Pressure Cooker!
If you want to know how to make this recipe with a food mill, take a look at this recipe.
Here’s What You’ll Need
| onion |
| cauliflower |
| green onions (can use shallots, extra onions or onion powder if needed) |
| garlic (can use garlic powder if needed) |
| carrot |
| celery |
| chicken stock (can use extra Better than Bouillon if needed) |
| Better than Bouillon |
| Tumeric |
| Parsley (fresh is best, but dried will work) |
| garlic powder/ onion powder |
| heavy cream |
| salt and pepper |
| Splash of lemon juice or vinegar |
Here’s How You Do It
It’s easy and delicious (and shhhh, don’t tell, a little bit good for you!)
- Cut up your veggies
- Put everything into the instantpot or pressure cooker
- Pressure cook on high for 18 minutes.
- Use a blender or stick blender to blend it all smooth.
Equipment You May Need
These photos are links to Amazon. I am an Amazon affiliate and if you should purchase through this link, I will receive a commission, so thank you! The commission I receive supports this website and it’s work, 10% is tithed and it does not change the price of your item in any way.
Pressure Cooker or Instant Pot
Either one will work for this recipe.
Blender or Immersion Blender
Either one will work for this recipe.
Frequently Asked Questions (FAQ’s)
Yes, you can freeze in a freezer safe container for up to 3 months.
It will keep in the fridge up to 5 days. You’ll note that the smells gets stronger as each day passes.
That’s the turmeric which gives great color and flavor.
Tips and Tricks for Perfect Cauliflower Soup for the Instant Pot
- Cut the cauliflower into bite size pieces for quick even cooking.
- The liquid does not have to cover the cauliflower in the pressure cooker. No worries, you’ll end up with soup.
- If you like your soup a little bit more chunky, you do not have to blend until it is completely smooth.
- You can serve this soup with a baked potato, crusty bread, salad or any lighter dish. It’s a thick and hearty soup and you probably want it to stand alone as the main dish for your dinner.
PRO TIP
Cook up some crispy bacon and sprinkle on the top with some sour cream. If you add a drizzle of olive oil and a few sprinkles of a fresh herb like parsley, you’ll have the perfect delicious dish.
Watch Me Make It
Can You Give Me a Hand?
Please leave a 5 STAR review in the comment section below. This helps others to find the recipes at Loaves and Dishes!
Cauliflower Soup for the Instant Pot
Ingredients
- 1 whole yellow onion chopped
- 1 head cauliflower chopped
- 2 bunches green onion chopped
- 4 cloves garlic chopped
- 1 carrot chopped
- 1 stalk celery strings removed, chopped
- 1 quart chicken stock
- 1 Tbs broth concentrate Better Than Bouillon
- 1 tsp turmeric ground
- 1 Tbs garlic powder
- 1 Tbs Onion Powder
- 1/4 Cup Heavy Cream half and half, non diary substitute or milk are ok to substitute
- 1 tsp parsley chopped
- salt and pepper to taste
- splash of lemon juice (about 1-2 tsp)
Instructions
- Chop all of your vegetables into bite size pieces and place into the pressure cooker.
- Add the chicken stock, better than bouillon, turmeric, garlic and onion powders.
- Seal the lid and set on "soup" for the instant pot OR bring your stove top pressure cooker to full pressure and set timer for 15 minutes. Turn off the stove and Allow to natural release for 5 minutes after timer has gone off. After 5 minutes, release the remainder of the steam.
- Pour the soup into a blender or use an immersion blennder to blend the soup smooth. Add the cream, parsley, salt & pepper and lemon juice. Serve hot. Garnish with choice of: sour cream, green onion, bacon, olive oil, croutons, cheese and sprinkle of curry powder. Serve with crusty bread.
Notes
- Cut the cauliflower into bite size pieces for quick even cooking.
- The liquid does not have to cover the cauliflower in the pressure cooker. No worries, you’ll end up with soup.
- If you like your soup a little bit more chunky, you do not have to blend until it is completely smooth.
- You can serve this soup with a baked potato, crusty bread, salad or any lighter dish. It’s a thick and hearty soup and you probably want it to stand alone as the main dish for your dinner.
Nutrition
Come on back, Jesus
Matthew 9:35
Jesus went through all the towns and villages, teaching in their synagogues, proclaiming the good news of the kingdom and healing every disease and sickness
Wendi J Spraker
Wednesday 9th of February 2022
Test message