Instant Pot Cauliflower Soup
Ingredients
The soup
-
1
large head
cauliflower, broken into florets (about 5–6 cups)
-
½
onion
chopped
-
2
cloves
garlic, minced
-
2
cups
reduced-sodium chicken broth (or vegetable broth for vegan)
-
1
13.5-ounce can
full-fat coconut milk
-
½
teaspoon
sea salt
-
¼
teaspoon
freshly ground black pepper
Toppings
-
3
scallions
chopped
-
3
slices
cooked bacon, crumbled (omit for vegan)
Instructions
- Combine the cauliflower, onion, garlic, and broth in the Instant Pot.
- Lock the lid and set to cook for 5 minutes at high pressure.
- After cooking, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
- Add the coconut milk, salt, and pepper, then blend the soup until smooth.
- Serve immediately, topping with scallions and bacon if desired.
Nutrition Facts (estimated)
Servings
4
Calories
349
Total fat
29.4g
Total carbohydrates
16.6g
Total protein
10.6g
Sodium
493.4mg
Cholesterol
13.9mg
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