Creamy Vegan Cauliflower Soup
A velvety plant-based soup made in the Instant Pot with cauliflower, aromatic spices, and a touch of nutritional yeast for savory depth.
Ingredients
Soup Base
- 1 head cauliflower chopped into florets
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 cups vegetable broth
Creamy Finish
- 1 cup plant-based milk unsweetened
- 2 tablespoons nutritional yeast
- 1 teaspoon dried thyme
- salt to taste
- black pepper to taste
Instructions
Soup Base
- Turn Instant Pot to Sauté and heat olive oil. Add onion and sauté for 3 minutes until translucent around the edges.
- Add garlic and sauté for 30 seconds until fragrant.
- Stir in cauliflower florets and vegetable broth.
- Secure lid, set to Manual/High Pressure for 5 minutes. Let pressure release naturally for 5 minutes, then quick release.
Creamy Finish
- Open lid and add plant-based milk, nutritional yeast, dried thyme, salt and pepper.
- Use immersion blender to purée until silky smooth, taste and adjust seasoning as needed.
Notes
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave, adding extra broth if it’s too thick.
For variation, stir in a spoonful of pesto or top with roasted chickpeas for added texture.
Nutrition
Serving: 250gCalories: 95kcalCarbohydrates: 7g
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