Name: Vegan Instant Pot Cauliflower Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp olive oil; ¾ cup onion, diced; 4 cloves garlic, minced; 1 head cauliflower (about 5 cups or 1.6 lbs), cut into 2-inch florets; ½ cup raw cashews; 3 cups vegetable broth; 1 tbsp lemon juice (optional); ½ tsp ground turmeric; ½ tsp ground cinnamon; 1 tsp salt, or to taste; Parsley for garnish; Red chili flakes for garnish (optional)

Method

Switch the pot to sauté mode. Heat the oil, then add the diced onion and garlic. Cook for 3 minutes until softened.
Add the cauliflower florets, cashews, turmeric, cinnamon, broth, and salt. Stir to combine. Press cancel, then seal the lid with the vent in sealing position.
Set to high pressure for 3 minutes.
When the pot beeps, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Stir in the lemon juice if using. Using an immersion blender, blend the soup until creamy. (Alternatively, carefully transfer to a stand blender to purée, working in batches to avoid hot splatters.)
Ladle into bowls and top with fresh parsley and chili flakes if desired.

Notes

Cashews thicken the soup naturally; raw ones blend more smoothly than roasted.

Store in the refrigerator for up to 4 days or freeze for up to 3 months.

For a brothier consistency, reduce cashews to ⅓ cup or add extra broth after blending.

Calories: 183 kcal · Carbs: 18 g · Protein: 6 g · Fat: 11 g · Sodium: 1333 mg · Fiber: 4 g · Sugar: 6 g

Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Vegan Instant Pot Cauliflower Soup

Ingredients

Method

Notes

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