Instant Pot Cauliflower Soup

Look at that! A deliciously creamy cauliflower soup, isn't that alluring? This keto friendly low carb cream of cauliflower soup recipe will surely meet all your expectations to comfort your cravings. Loaded with walnuts, and delicately flavoured with dill, the soup that you would love to have repeatedly.

It’s a soup time now! Yeah, winters still here. We all agree that hot soups are must in winters to makes one-self feel so warm and relaxed. Local markets are flooded with variety fresh veggies during this season easing us to try different combinations of soups/broths.

Cauliflower is one of my favourite veggie that I relish in any form. And, in winters cauliflowers are so fresh, beautiful and best. Cauliflower has the capability to pair up very well with any vegetables, nuts and even meat. 

I have been yearning for warm comforting bowl of creamy cauliflower soup this fall. So, I made this simple and easy soup for you all to enjoy. Cauliflower braced walnut and dill brilliantly. When I had the first spoon of this cream of cauliflower soup, I was completely lost in its zest.  Absolutely delightful!

Ingredients you need for Creamy Cauliflower Soup Recipe

This easy cauliflower soup recipe needs the very basic handful of ingredients only.

To begin with, grab a fresh cauliflower head and chop them into florets. You can also pick up frozen cauliflower florets from the shelf of the supermarket.

I have taken a mix of olive and butter as I love this combination in any soups. But, you can use olive oil and vegan butter for Vegan version, like I do sometimes.

Sliced Garlic cloves and chopped onions gets sautéed in oil/butter. Fresh dill leaves goes in, however you use any herbs you like, namely parsley, thyme or sage. But keep in mind not to overburden the soup with strong aromatic herbs, so add in moderation just to flavour it delicately.

Cook everything in either vegetable broth or chicken broth along with bay leaf.

To make the soup creamy, I have used milk and cream. You can also add  handful of sharp cheddar to make it more creamy and cheesy. For Vegan cauliflower soup recipe, you can easily go ahead with using almond or coconut milk along with some coconut cream or vegan cheese. I love this cauliflower soup with almond milk.

Finish the soup with coarsely chopped walnuts or pecan nuts, some ground nutmeg and chilli flakes.

Stovetop Creamy Cauliflower soup recipe

1. In a pan, heat oil and butter together, add chopped garlic and fry till light golden. Add onion and sauté till onion turns soft and pink. Then, add cauliflower and sauté for a minute.

2. Add dill leaves, vegetable/chicken stock, bay leaf and bring it to boil. Cover and cook till cauliflower is soft. Take it off the heat, discard bay leaf and blend it to smooth puree using immersion hand blender

3. Add milk in the puree and bring it to boil. Then add walnut, salt, pepper, chili flakes, nutmeg powder, mix very well and cook till it reaches thick soup consistency. Add cream, mix well and cook for another half a minute.

4. Dish out in serving bowls, garnish with cream, chili flakes, walnut and dill leaves and serve with garlic toast/croutons/crackers/bread sticks.

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One Pot Tomato Pasta Soup

Pumpkin Soup with Coconut Milk and Sage 

How To Make Cauliflower Soup Recipe in Instant Pot - Step by Step

To start with, press sauté mode of the IP. Once the IP displays 'hot', then add olive oil and butter together. Now, add sliced garlic and fry until golden.

Add chopped onions and fry until pink. This will take a minute or 2

Then add fresh cauliflower florets and sauté for 2 minutes

Add vegetable stock, bay leaf, chopped dill leaves and salt, give a gentle stir.

Now, switch of the sauté mode. Close the IP lid with the pressure valve in sealing position. Press Manual/Pressure cook button and set the timer to 5 minutes on high pressure. IP takes 7-8 minutes to build the pressure, so sit back and relax. Avoid opening the pot in between.

Allow the pressure to release naturally (NPR) for 5 minutes then Quick release the pressure (QPR) by changing the valve from sealing to venting position. Open the pot and allow it to rest for minute or 2.

Then, discard the bay leaf and using the immersion blender, blend the cooked cauliflower to a smooth puree. Now, switch on the sauté mode on low, add milk, walnut and nutmeg and simmer for minute. Stir once in between.

Then add fresh cream or coconut cream, pepper powder and mix, simmer for another 30 seconds

Finally add red chilli flakes and mix. Creamy Cauliflower soup is ready to serve.

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Low Carb Creamy Cauliflower Soup Recipe Card

📖 Recipe

4.69 from 19 votes

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Instant Pot Creamy Cauliflower Soup

This keto friendly, low carb creamy cauliflower soup recipe will surely meet all your expectations to comfort your cravings. Loaded with walnuts, and delicately flavoured with dill, the soup that you would love to have repeatedly. You can make it on stove top too.

Course Soup

Cuisine American, Vegan

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 141kcal

Author Farrukh Aziz

Ingredients

 

1x2x3x

• ▢ 3 cups Cauliflower florets (roughly cut)
• ▢ 1 Onion (medium sized, chopped)
• ▢ 6 cloves Garlic (finely sliced)
• ▢ 1.5 cups Vegetable stock (or Chicken stock)
• ▢ 1 Bay Leaf
• ▢ 3 tbsp Walnuts or Pecan Nuts (roughly chopped)
• ▢ ¾ cup Milk or Almond/Coconut Milk
• ▢ ½ cup Coconut Cream (or Fresh cream)
• ▢ 2 tbsp Dill leaves (chopped)
• ▢ 2 tbsp Olive Oil
• ▢ 1 tbsp Butter (or Vegan Butter)
• ▢ A large pinch of nutmeg powder
• ▢ Chilli flakes as needed
• ▢ Salt and pepper to taste

Cook ModePrevent your screen from going dark

Instructions

• To start with, press sauté mode of the IP. Once the IP displays 'hot', then add olive oil and butter together. Now, add sliced garlic and fry until golden. 
• Add chopped onions and fry until pink. This will take a minute or 2
• Then add fresh cauliflower florets and sauté for 2 minutes
• Add vegetable stock, bay leaf, chopped dill leaves and salt, give a gentle stir.
• Now, switch of the sauté mode. Close the IP lid with pressure valve in sealing position. Press Manual/Pressure cook button and set the timer to 5 minutes on high pressure. IP takes 7-8 minutes to build the pressure, so sit back and relax. Avoid opening the pot in between.
• Allow the pressure to release naturally (NPR) for 5 minutes then Quick release the pressure (QPR) by changing the valve from sealing to venting position. Open the pot and allow it to rest for minute or 2.
• Then, discard the bay leaf and using the immersion blender, blend the cooked cauliflower to a smooth puree. Now, switch on the sauté mode on low, add milk, walnut, nutmeg and simmer for minute. Stir once in between.
• Then add fresh cream or coconut cream, pepper powder and mix, simmer for another 30 seconds
• Finally add red chilli flakes and mix. Creamy Cauliflower soup is ready to serve.

Notes

• You can also use chicken stock instead of veg stock.
• Add some grated cheese for more creaminess
• You can make this recipe on stovetop too.

 

Nutrition

Calories: 141kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 307mg | Fiber: 2g | Sugar: 2g | Vitamin C: 39.6mg | Calcium: 35mg | Iron: 0.6mg

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