Instant Pot Cauliflower Soup

Cauliflower Soup served in a bowl garnished with green onions and shredded cheddar cheese

5 from 4 votes

Cauliflower Soup is easy, filling, rich and creamy with just a handful of ingredients

Course Soup

Cuisine American

Keyword cauliflower recipes, cauliflower soup, creamy, healthy, indianfood, indianketorecipes, instant pot, Pressure Cooking, Vegetarian One-Pot Meals

Diet Keto, Low Carb, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 202kcal

Author Bhavana Patil

Equipment

Instant Pot/Pressure Cooker

Ingredients

measuring cup used 1 cup = 250ml

1 medium head Cauliflower broken into florets (about 3 cups)
1 medium Onions chopped
4 Garlic Cloves minced
1 tablespoon Butter or Olive Oil
1 Bay Leaf
2 cups Water or stock
½ cup Cream or full fat Coconut Milk
¼ teaspoon Black Pepper Powder
Salt to taste
2-3 tablespoons Cheddar Cheese

Garnish:

few Green Onion chopped
1 tablespoon Cheddar Cheese
¼ teaspoon oregano

Instructions

Instant Pot Method:

Press SAUTE mode on Instant Pot. Add butter or oil and once it's hot, add Bay Leaf and minced garlic and saute for 30 seconds.
Next, add onions and saute until they soften.
Add Cauliflower florets, water or vegetable stock, black pepper powder, and salt.
Close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
When the instant pot beeps, let the pressure release naturally. Open the lid.
Add heavy cream, cheese, and stir well.
Remove Bay leaf and puree the soup using a hand blender until smooth. If you don't have a hand blender, puree in a blender in batches once slightly cooled. Adjust seasoning.
If you think the soup is too thick, you can add water or milk to the soup and boil it for 2 minutes.
While serving sprinkle green onions, oregano and more cheese if required.

Stovetop Pot Method:

Heat oil or butter in a large pot and once it’s hot add Bay Leaf and minced garlic and saute for 30 seconds.
Next add onions and saute until they soften.
Add Cauliflower florets ,cubed potato ,water or vegetable stock, black pepper powder and salt.
Cover and simmer until the vegetables are soft, about 25 minutes.
Remove from the heat, Add cream, cheese , stir well.
Remove Bay leaf and puree soup using a hand blender until smooth.If you don’t have a hand blender ,puree in a blender in batches once slightly cooled.Adjust seasoning. soup using a hand blender until smooth.If you don’t have a hand blender ,puree in a blender in batches once slightly cooled.Adjust seasoning.
While serving sprinkle green onions, oregano and more cheese if required.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

Variations

Make it spicy: Sprinkle some crushed red chili flakes into this cauliflower soup before serving to give this soup a spicy kick.
Add in some extra veggies: feel free to add a handful of chopped broccoli along with the cauliflower. You can also add potatoes when you cook cauliflower, this gives a more creamy texture, or blend in some of cooked/canned white beans for protein.
Vegan Cauliflower Soup: replace milk and cheese with vegan substitutes. This soup also tastes good without milk and cheese too.
Turmeric Cauliflower soup: Add ¾ teaspoon of ground turmeric to make a healthy variant.
Toppings: You can use sunflower seeds, roasted chickpeas as a healthier toppings option.
Fresh Herbs: use rosemary, oregano, or thyme to make Italian Style Cauliflower Soup.

Tips

Be sure to sauté the onion and garlic, in a little olive oil or butter first. Soup will have a rich flavor.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition