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Instant Pot Cauliflower Soup
I first tasted cauliflower soup in Spain. This delicate, aromatic dish impressed me with its refined taste. It can be eaten hot, just cooked or chilled. Garnish served with bacon or fresh toast.
Total Time 30 minutes
Servings 2 people
Calories 181kcal
Ingredients
- 1 Medium Cauliflower
- 1/2 cup Coconut Milk
- 1 cup Chicken or Vegetable Broth
- 1 Yellow Onion
- 2 Cloves Garlic
- Olive Oil
- Fresh Herbs and Chili optional
Spices to taste:
- Oregano
- Black Pepper
- Dried Tomatoes
- Basil
Instructions
- Chop onion and garlic. Pour some olive oil into the instant pot, turn on the “Saute” mode and fry the onions, garlic, and dried tomatoes.
- Press the “Keep Warm / Cancel mode”. Pour coconut milk and broth, set to “Soup” mode, add cauliflower and spices. Close the lid and cook for 20 minutes.
- Shift the vegetables and broth to a blender, whisk until smooth. You can serve now or boil the finished mix for a few minutes more.
Notes
When serving, garnish the soup with ground black pepper, fresh herbs, and chili. To get even more flavor in your soup, try adding whole cardamom grains when frying onions and garlic. Cardamom only needs a few minutes to enrich the dish with its aroma. Then take it out and continue cooking.
Nutrition
Calories: 181kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 4mg | Sodium: 182mg | Potassium: 331mg | Fiber: 1g | Sugar: 4g | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg
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