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Spiced Cauliflower Soup – vegetarian recipe
Stav Kogan

Spiced Cauliflower Soup

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Total Time 45 minutes
Servings: 4 servings
Calories: 155
Ingredients Method Nutrition

Ingredients
  

For the Soup
  • 2 cups (200 g / 7.1 oz) cauliflower, chopped into florets
  • 1 small onion, finely chopped
  • 3 tbsp (45 ml) coconut oil, softened
  • 5 cups (1200 ml) (1.2 L) vegetable broth
Spices
  • 1 tsp (5 ml) pumpkin pie spice
  • ½ tsp vanilla extract
  • ¼ tsp sea salt, or to taste
  • For easier cleanup, use an immersion (stick) blender directly in the Instant Pot's inner pot to blend the soup until smooth.
  • To develop a deeper, nuttier flavor, roast the cauliflower florets at 400°F / 200°C for 15-20 minutes before adding them to the pot.
  • For an even richer, creamier texture, stir in ¼ cup (60 ml / 2 fl oz) of full-fat coconut milk or heavy cream after blending.

Method
 

  1. Directions
  2. Set your Instant Pot to the Sauté function.
  3. Once hot, add the coconut oil and chopped onions.
  4. Cook for 4-5 minutes, stirring frequently, until the onions are soft and translucent.
  5. Add the chopped cauliflower to the pot and stir, cooking for one more minute to lightly toast the florets.
  6. Pour in the vegetable broth and season with sea salt.
  7. Stir everything together.
  8. Secure the lid, ensure the steam release handle is in the Sealing position. Press the Manual or Pressure Cook button and set the timer for 24 minutes on high pressure.
  9. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the steam release handle to the Venting position.
  10. Once the pin has dropped, open the lid.
  11. Let the soup cool for a few minutes before handling.
  12. Carefully transfer the soup to a high-speed blender or use an immersion blender directly in the pot.
  13. Blend until the soup is completely smooth and velvety.
  14. Pour the blended soup back into the Instant Pot if needed.
  15. Stir in the pumpkin pie spice and vanilla extract.
  16. Press the Sauté button again and heat the soup until it's warmed through.
  17. Serve immediately.
  18. Garnish your soup with toasted pumpkin seeds, a drizzle of chili oil, or fresh chives for added texture and a pop of flavor.

Nutrition

Calories: 155kcalCarbohydrates: 3.8gProtein: 7.2gFat: 12g

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