Instant Pot Creamy Cauliflower Soup Recipe

To begin with, grab a fresh cauliflower head and chop them into florets. You can also pick up frozen cauliflower florets from the shelf of the supermarket. I have taken a mix of olive and butter as I love this combination in any soups. But, you can use olive oil and vegan butter for Vegan version, like I do sometimes. Sliced Garlic cloves and chopped onions gets sautéed in oil/butter. Fresh dill leaves goes in, however you use any herbs you like, namely parsley, thyme or sage. But keep in mind not to overburden the soup with strong aromatic herbs, so add in moderation just to flavour it delicately. Cook everything in either vegetable broth or chicken broth along with bay leaf. To make the soup creamy, I have used milk and cream. You can also add handful of sharp cheddar to make it more creamy and cheesy. For Vegan cauliflower soup recipe, you can easily go ahead with using almond or coconut milk along with some coconut cream or vegan cheese. I love this cauliflower soup with almond milk. Finish the soup with coarsely chopped walnuts or pecan nuts, some ground nutmeg and chilli flakes.

Stovetop Creamy Cauliflower soup recipe

Add dill leaves, vegetable/chicken stock, bay leaf and bring it to boil. Cover and cook till cauliflower is soft. Take it off the heat, discard bay leaf and blend it to smooth puree using immersion hand blender
Add milk in the puree and bring it to boil. Then add walnut, salt, pepper, chili flakes, nutmeg powder, mix very well and cook till it reaches thick soup consistency. Add cream, mix well and cook for another half a minute.
Dish out in serving bowls, garnish with cream, chili flakes, walnut and dill leaves and serve with garlic toast/croutons/crackers/bread sticks. One Pot Tomato Pasta Soup Pumpkin Soup with Coconut Milk and Sage

How To Make Cauliflower Soup Recipe in Instant Pot - Step by Step

To start with, press sauté mode of the IP. Once the IP displays ‘hot’, then add olive oil and butter together. Now, add sliced garlic and fry until golden.

Add chopped onions and fry until pink. This will take a minute or 2

Then add fresh cauliflower florets and sauté for 2 minutes

Add vegetable stock, bay leaf, chopped dill leaves and salt, give a gentle stir.

Now, switch of the sauté mode. Close the IP lid with the pressure valve in sealing position. Press Manual/Pressure cook button and set the timer to 5 minutes on high pressure. IP takes 7-8 minutes to build the pressure, so sit back and relax. Avoid opening the pot in between.

Allow the pressure to release naturally (NPR) for 5 minutes then Quick release the pressure (QPR) by changing the valve from sealing to venting position. Open the pot and allow it to rest for minute or 2.

Then, discard the bay leaf and using the immersion blender, blend the cooked cauliflower to a smooth puree. Now, switch on the sauté mode on low, add milk, walnut and nutmeg and simmer for minute. Stir once in between.

Then add fresh cream or coconut cream, pepper powder and mix, simmer for another 30 seconds

Finally add red chilli flakes and mix. Creamy Cauliflower soup is ready to serve.

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