There’s nothing quite like a warm, comforting bowl of soup, especially one that’s both incredibly easy to make and good for you. This Creamy Spinach and Cauliflower Soup is my go-to for a quick weeknight dinner. Using the Instant Pot, we transform simple ingredients into a velvety, nutrient-packed meal in just 30 minutes. The cauliflower provides a wonderfully thick and creamy base without the extra carbs, making this a perfect keto-friendly option. Get ready to cozy up with your new favorite soup!
Ingredients
• For the Soup
• 3 cups (150g) fresh spinach, chopped
• 1 cup (100g) cauliflower, chopped into small florets
• 3 cups (720ml) beef broth
• ½ cup (120ml) heavy cream
• 2 tbsp (28g) butter
• Spices
• ¼ tsp sea salt
• ½ tsp black pepper, freshly ground
• 1 tsp garlic powder
Instructions
1. Directions
2. Place the stainless steel insert into your Instant Pot. Add the rinsed spinach, chopped cauliflower, sea salt, black pepper, and garlic powder to the pot.
3. Pour in the beef broth and stir everything together to combine.
4. Secure the lid and turn the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 10 minutes on high pressure.
5. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully move the steam release handle to the ‘Venting’ position to release any remaining pressure.
6. Once the pin has dropped, carefully open the lid. Stir in the butter until it has completely melted.
7. Carefully transfer the hot soup to a blender or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety.
8. Stir in the heavy cream. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately and enjoy!
Nutritional Information
• Per Serving (Serves 2)
• Calories: 286
• Total Fats: 24.9g
• Net Carbs: 4.3g
• Protein: 10.3g
• Fiber: 2.2g
Pro Tips
• Pro-Tips
• For easier cleanup, use an immersion blender to puree the soup directly in the Instant Pot insert.
• To make this recipe vegetarian, simply substitute the beef broth with a high-quality vegetable broth.
• For a richer flavor, use the ‘Sauté’ function to melt the butter and toast the garlic powder for 30-60 seconds before adding the vegetables and broth.
• Add a pinch of nutmeg along with the other spices to enhance the creamy flavor and complement the spinach.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, being careful not to boil.
FAQ
Q: Is this creamy cauliflower soup keto
A: Absolutely. This soup is designed to be a perfect keto-friendly option, with only 4.3g of net carbs per serving. The cauliflower creates a thick, creamy base without the extra carbs.
Q: Can I make this spinach and cauliflower soup vegetarian
A: Yes, you can easily make this soup vegetarian. Simply substitute the beef broth with a high-quality vegetable broth as mentioned in the pro-tips.
Q: How do I store leftover soup
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the soup gently on the stovetop, being careful not to let it boil.
Q: Do I need an immersion blender for this recipe
A: No, an immersion blender is not required. While it is recommended for easier cleanup, you can also carefully transfer the hot soup to a standard blender to get it perfectly smooth.
