Best Instant Pot Cauliflower Soup Recipe
The best cauliflower soup recipe ready in just 7 minutes with the instant pot. It's vegan, creamy, and meal prep friendly.
Ingredients
- 1 large head of cauliflower
- 1 cup raw cashews
- 1 15 oz can of cannellini beans drained and rinsed
- 4 cups low-sodium vegetable broth
- 8 thyme sprigs fresh or dried
- 1 rosemary fresh or dried
- 4 garlic cloves roughly chopped
- 1 bay leaf
- 5 tbsp nutritional yeast
- 1.5 tsp sea salt plus more to taste
- black pepper to taste
- 1 med potato of your choice
Instructions
- Cut the head of cauliflower into florets and roughly chop the garlic.
- Add ingredients into the Instant Pot: garlic, cauliflower florets, cashews, vegetable broth, potatoes, cannellini beans, thyme, rosemary, bay leaf, nutritional yeast, 1.5 teaspoons of sea salt, and black pepper. Stir to combine the mixture.
- Close the Instant Pot lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set it to high pressure for 7 minutes.
- Once the 7-minutes have completed and beeps, perform a quick pressure release by switching the Pressure Release knob from Sealing to Venting.
- Open the pot and remove any herb sprigs. Use an immersion blender to puree the soup until it's thick and creamy. Alternatively, if you want a super-smooth texture, transfer the soup to a stand blender and blend until smooth (replace the center cap from the blender lid and cover with a dishtowel to allow the steam to escape).
- Taste and adjust seasoning accordingly. (I'll add a bit more sea salt at this stage).
- Once ready to serve, pour the soup into bowls. Optional: Before serving, zest some lemon over the soup, squeeze some lemon juice over the soup, as well. Add as many red pepper flakes as you like, and drizzle with a bit of olive oil. Serve with salad and bread, if desired.