A luxurious vegan cauliflower soup that requires hardly any prep time and is ready in a flash. I find the secret to making a satisfying pureed vegetable soup that's vegan is to drizzle in extra virgin olive oil while blending. It lends richness to the soup, not to mention the olive oil helps your body absorb all of the nutrients!

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine vegetable stock, cauliflower, potatoes, carrots, onion, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender to carefully puree soup until smooth. Drizzle olive oil once soup is smooth with the blender running.

  • Taste soup and season with more salt and pepper, if needed.

Cook's Note:

I use a quality vegetable bouillon powder for this soup, which adds a lot of seasoning and flavor, omitting the need for additional seasoning. If you use a salt-free or homemade vegetable stock, you will have to add more salt.

Nutrition Facts

161 calories; protein 3.3g; carbohydrates 16.4g; fat 9.9g; sodium 256.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/14/2020
no change and i will make it again Read More
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