Instant Pot Cauliflower Soup is a healthy soup best for weight watchers. It is keto, low carb, gluten-free, and can be made dairy-free too.
Ingredients
- ▢2 tbsp Olive Oil
- ▢1 tsp Garlic (Chopped)
- ▢½ cup Onion (Chopped)
- ▢2 Bay Leaves
- ▢1 head Cauliflower (Cut into small florets)
- ▢2 stalks Celery (Sliced)
- ▢1 tsp Mixed Herbs
- ▢2 cups Vegetable Stock
- ▢Salt & Pepper
- ▢2 cups Milk
- ▢¼ cup Fresh Cream
- ▢¼ cup Cheddar Cheese (Shredded)
- ▢1 tsp Red Chilli Flakes
Instructions
- Press the SAUTE on Instant Pot.
- Add olive oil and let it get heated.
- Add garlic and onions and saute for 2-3 minutes.
- Now add bay leaf, cauliflower florets and celery and saute for 2-3 minutes.
- Add dried herbs, vegetable stock, salt and pepper and mix well.
- Close the lid of the Instant Pot and set the valve to sealing position.
- Press PRESSURE COOK and set the timer to 8 minutes.
- It will take 10-12 minutes for the pressure to build up.
- Once the timer goes off, let the pressure release on it’s own for 10-15 minutes.
- Release the remaining pressure by moving the valve to venting.
- Open the lid of the Instant Pot.
- Let the soup cool down a bit.
- Discard the bay leaf.
- Using an immersion blender, blend the soup until smooth.
- Add milk, cream, cheddar cheese and red chilli flakes and mix well.
- Top with your choice of topping and serve hot.
Step by Step Recipe
Press the SAUTE on Instant Pot. Add olive oil and let it get heated.
Add garlic and onions and saute for 2-3 minutes.
Now add bay leaf, cauliflower florets, and celery and saute for 2-3 minutes.
Add dried herbs, vegetable stock, salt and pepper and mix well.
Close the lid of the Instant Pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 8 minutes. It will take 10-12 minutes for the pressure to build up.
Once the timer goes off, let the pressure release on its own for 10-15 minutes. Release the remaining pressure by moving the valve to venting. Open the lid of the Instant Pot. Let the soup cool down a bit. Discard the bay leaf.
Using an immersion blender, blend the soup until smooth.
Add milk, cream, cheddar cheese, and red chilli flakes and mix well. Top with your choice of topping and serve hot.
Fork & Beans 