This beautiful Golden Instant Pot Cauliflower Soup is a healthy, vegan soup. Perfect as a starter or side dish, each satisfying spoonful is flavoured with leek, garlic and a hint of cumin and turmeric. With less than 10 ingredients, you will love how easy it is to make!
Keyword: healthy cauliflower soup, Instant Pot Cauliflower Soup, instant pot soup, pressure cooker cauliflower soup, vegan cauliflower soup
2stalksleeks, slicedwhite and light green parts only, about 2 cups sliced
1large headcauliflower, cut into florets
1 teaspoonground cumin
1/2teaspoonground turmericoptional, used mainly for colour
1teaspoonwhite wine vinegar
sea saltto taste, I used 1 teaspoon
swirl of olive oil
Press the Sauté button on the Instant Pot. Heat the olive oil, then sauté the sliced leeks until softened. Add the minced garlic and sauté for another minute, stirring continuously, until garlic is fragrant. Turn off the Sauté function.
Deglaze the insert by adding 1/4 cup of the broth and use a wooden or plastic spatula to scrub any brown bits off the bottom of the insert (this prevents a burn warning). Then add the cauliflower, remaining broth, ground cumin, ground turmeric and white wine vinegar. Give it a stir, close the Instant Pot and set the lid to sealing. Cook on Manual high pressure for 8 minutes. It will take 13-15 minutes to come to pressure.
At the end of cooking time, quick release the pressure. Use an immersion blender to blend the soup directly in the Instant Pot, or carefully transfer the soup to a high speed blender (be sure to protect your hands if you're touching the hot insert!). Blend until smooth. If you prefer a thinner soup, add more broth as you're blending. Add the sea salt and black pepper to taste. Serve immediately or cool and store in a sealed container in the refrigerator for up to 4 days.
Inactive time indicates the time it takes for for the Instant Pot to come to pressure + release pressure after cooking.
This recipe was tested in a 6-quart Instant Pot model.