Craving a soup that’s both luxuriously creamy and refreshingly tangy? Look no further! This Instant Pot Cauliflower Feta Soup is a game-changer. We’re talking tender cauliflower, salty feta, and rich sour cream, all blended into a velvety dream. It’s the perfect low-carb comfort food that feels incredibly indulgent but comes together in a flash. Get ready to fall in love with your new favorite weeknight soup!
Ingredients
• 1 lb (450g) cauliflower, chopped into florets
• 1 cup (150g) crumbled feta cheese
• ½ cup (120g) sour cream
• 4 cups (950ml) chicken broth
• 1 cup (240ml) milk
• ¼ cup fresh parsley, finely chopped
• 3 tbsp (42g) butter
• ¼ tsp salt
• ¼ tsp dried thyme
Instructions
1. Set your Instant Pot to the “Sauté” function. Once hot, melt the butter in the inner pot.
2. Add the chopped cauliflower florets and sauté for 4-5 minutes, stirring occasionally until they begin to soften slightly.
3. Season with salt and dried thyme, then pour in the chicken broth. Stir to combine.
4. Secure the lid, set the steam release handle to the “Sealing” position, and cook on high pressure for 20 minutes using the “Manual” or “Pressure Cook” button.
5. Once the timer finishes, perform a quick pressure release by carefully moving the steam release handle to the “Venting” position. Once the pin drops, open the lid.
6. Let the soup cool slightly. Carefully transfer the contents of the pot to a high-powered blender. Add the feta cheese, sour cream, and fresh parsley.
7. Blend on high until the soup is completely smooth and velvety. (Alternatively, use an immersion blender directly in the Instant Pot).
8. Pour the blended soup back into the Instant Pot and select the “Sauté” function. Bring the soup to a gentle simmer.
9. Stir in the milk and heat through, but do not let it boil. Taste and adjust seasoning with more salt or pepper if needed. Press “Cancel”.
10. Serve immediately, garnished with extra feta and fresh parsley if desired.
Nutritional Information
• Serving Size: 1 bowl (Serves 4)
• Calories: 335
• Total Fat: 25.4g
• Net Carbs: 9.9g
• Fiber: 3g
• Protein: 15.5g
Pro Tips
• For an even richer soup, substitute half of the milk with heavy cream.
• To make this recipe vegetarian, simply swap the chicken broth for a quality vegetable broth.
• Garnish with crispy bacon bits, a drizzle of high-quality olive oil, or a sprinkle of red pepper flakes for an extra layer of flavor and texture.
• Don’t have an Instant Pot? Simmer the cauliflower in the broth on the stovetop for 25-30 minutes, or until fork-tender, then proceed with the blending steps.
FAQ
Q: Can I make this cauliflower feta soup vegetarian
A: Yes, absolutely! To make this a vegetarian soup, simply substitute the chicken broth with a quality vegetable broth as mentioned in the pro tips.
Q: What if I don’t have an Instant Pot
A: No problem. You can easily make this on the stovetop. Simmer the cauliflower in the broth for 25-30 minutes until it’s fork-tender, then proceed with the blending steps as instructed.
Q: How can I make this soup even creamier
A: For an extra rich and creamy texture, you can substitute half of the milk with heavy cream. This will create an even more luxurious and indulgent soup.
Q: Is this cauliflower soup keto-friendly
A: Yes, with only 9.9g of net carbs per serving, this Instant Pot Cauliflower Feta Soup is a fantastic low-carb and keto-friendly option for a comforting meal.
