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Instant Pot Vegan Cauliflower Soup

This creamy and comforting vegan cauliflower soup is made effortlessly in an Instant Pot. Packed with flavor and nutrients, it's perfect for a warming meal or a light lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Vegan
Servings 4 People
Calories 120 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Immersion blender

Ingredients
  

  • 1 medium onion, diced About 1 cup.
  • 3 cloves garlic, minced
  • 1 medium head cauliflower, chopped About 4 cups.
  • 1 large carrot, peeled and diced About 1 cup.
  • 4 cups vegetable broth
  • 1 cup coconut milk Canned for creaminess.
  • 1 teaspoon curry powder
  • 1 teaspoon salt Or to taste.
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil
  • to taste optional fresh parsley For garnish.

Instructions
 

  • Set your Instant Pot to the 'Sauté' mode. Once hot, add the olive oil and diced onion. Sauté for 3-4 minutes until the onion is translucent.
  • Add the minced garlic and sauté for another minute, stirring constantly to prevent burning.
  • Stir in the chopped cauliflower and carrot, mixing well. Cook for an additional 2-3 minutes, allowing the vegetables to absorb the flavors.
  • Pour in the vegetable broth, then add the curry powder, salt, and black pepper. Stir to combine.
  • Close the lid of the Instant Pot and ensure the valve is set to 'Sealing.' Select the 'Manual' or 'Pressure Cook' option and set the timer for 10 minutes.
  • Once cooking is complete, allow for a natural release for about 5 minutes, then carefully switch the valve to 'Venting' for a quick release of any remaining steam.
  • Once safe, open the lid and stir in the coconut milk for a creamy texture.
  • Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
  • Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 5 days.
For added texture, consider topping with roasted chickpeas or croutons.
Feel free to customize the soup by adding other vegetables such as spinach or kale before blending.