Instant Pot Cauliflower Soup With Curry
Ready in a matter of minutes, Instant Pot Curry Cauliflower Soup is plant based recipe packed with fresh vegetables and great flavors!
Servings: 4
Calories: 258kcal
Equipment
Ingredients
- 2 Tbs. butter
- 4 cups (about 1 pound) cauliflower florettes
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, chopped
- 1 Tbs. chopped fresh ginger
- 1 cup unsweetened coconut milk
- 1 cup vegetable broth or chicken broth
- 1 Tbs. ground curry powder
- 1 tsp. kosher salt
- cilantro leaves and/or pumpkin seeds , optional garnish
Instructions
- Set your Instant Pot to Saute.
- Melt butter and cook cauliflower, onion, carrots, celery, garlic and ginger until tender-crisp, about 5 minutes, stirring occasionally.
- Combine coconut milk, broth, curry powder and kosher salt. Pour over vegetables.
- Cover and set at Soup setting for 15 minutes.
- Release steam according to manufacturer's directions.
- Remove cover. Using an immersion blender** puree until smooth.
- Garnish with cilantro leaves and/or pumpkin seeds.
Notes
Makes 5 cups.
*Prefer your soup a bit thinner? Just add additional broth in 1/2 cup increments until desired thickness.
**If using a standard blender, cool soup slightly and puree in small batches.
*Prefer your soup a bit thinner? Just add additional broth in 1/2 cup increments until desired thickness.
**If using a standard blender, cool soup slightly and puree in small batches.
Nutrition
Calories: 258kcal | Carbohydrates: 18g | Protein: 5g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 15mg | Sodium: 847mg | Potassium: 706mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5774IU | Vitamin C: 56mg | Calcium: 71mg | Iron: 2mg