Spicy vegan and gluten-free cauliflower soup made in Instant Pot with a hint of turmeric. A comforting and filling soup just perfect for cold weather!
Are you down with cold or flu? are you looking for comforting food for this cold and rainy weather? Then you are in the right place. What’s better than a spicy, filling, and chunky soup like this vegan cauliflower soup? Also, this soup is easy to make, and you can customize it according to your preference.
Why Spicy Soup?
I know spicy foods are not the remedy for cold and flu, but it soothes and comforts you. It helps to break up the phlegm/mucus and clear out your sinus passages. That’s why I added a little extra spice along with ground turmeric. But don’t worry, I am not adding too much spice, and also I am balancing the spiciness by adding coconut milk. It’s all delicious stuff, folks.
Turmeric in Soup:
I have explained about turmeric and the reason behind combining curcumin and pepper in my turmeric buttermilk and golden milk post. I see a lot of turmeric supplements out in the market. But IMO, the best and easy way to include turmeric in your diet is by adding ground turmeric to your curries, soups, and gravies. That’s why I added some ground turmeric in this soup.
What’s so special about this soup?
- You can make this soup with minimal effort – All you have to do is saute the onion and garlic and then add all the ingredients and pressure cook. That’s it. Nothing fancy.
- It’s vegan.
- It’s also gluten-free. I did not add any roux, and I used light coconut milk for balancing the flavors.
- For weight watchers, this soup contains all the goodness of vegetables. You can even skip the coconut milk for a complete low-carb meal.
Vegetables Required for this Soup and the Measurements:
Adding more veggies enhances the flavors. Along with cauliflower, I used some carrots and celery also. We love to relish celery in our soups, and that’s our preferred way. So I started adding celery and celery greens in the soups these days.
You can adjust the vegetable proportion according to your preference, and also you can add other veggies like zucchini, butternut squash, etc.
Usually, I add my measurements in cups (I follow the standard US measurement 1 cup = 240ml and one tbsp=15ml), but we all chop vegetables in different ways, so I decided to give the weight as well. And this is what I used for this soup.
I added about 1 cup of chopped celery approx 100 grams and ½ cup of chopped carrots approx 60 grams along with 4 cups of cauliflower approx 400gms.
I have tested this recipe with both six qt and three qt, and the below measure works fine for both sizes — no change in time.
Other Cauliflower & Soup Recipes That You Will Love:
Now without any further ado, here is the vegan cauliflower soup recipe and the video.
How to Make Cauliflower Soup in Instant Pot?
- Set the Instant Pot in saute mode, and when the display shows “HOT,” add the coconut oil.
- After 30 seconds, add the slit green chilies and the chopped garlic cloves followed by the chopped onion.
- Mix and saute for 5 minutes.
- Next, add the chopped carrot and celery. Mix well.
- Now add the salt, cayenne pepper, turmeric powder, and freshly ground black pepper. Mix thoroughly.
- Now add the cauliflower florets and the vegetable broth.
- Mix again and make sure to scrape the bottom. Now press the cancel button and close the Instant Pot. Make sure the vent is in the sealing position. Pressure cook for 18 minutes at high-pressure mode. When the cooking is complete, allow the pressure to release naturally.
- When the pressure is all released, open the Instant Pot.
- Using a potato masher, mash the vegetables. Mash it according to your texture preference. You can also use a hand blender and puree it. At this stage, you can remove the green chilies.
- Set the Instant Pot in “Saute Mode” again. Add the coconut milk and simmer it for five more minutes.
- Turn off the Instant Pot. Garnish the soup with some celery greens or cilantro and serve hot.
How To Make Cauliflower Soup in Stove-Top Pressure Cooker?
- Heat a pressure pan or pressure cooker over medium heat and add the coconut oil.
- After 30 seconds, add the slit green chilies and the chopped garlic cloves followed by the chopped onion.
- Mix and saute for 5 minutes. Next, add the chopped carrot and celery. Mix well. Now add the salt, cayenne pepper, turmeric powder, and freshly ground black pepper. Mix thoroughly.
- Now add the cauliflower florets and the vegetable broth. Mix again and make sure to scrape the bottom.
- Now close the pressure cooker and put the “weight/whistle” on. Pressure cook for three whistles and turn off the heat. Let the pressure release and then open the lid. Using a potato masher, mash the vegetables. At this stage, you can remove the green chilies.
- Add the coconut milk and let it simmer for five minutes. And that’s it.
- No Pressure Cooker Method: If you don’t have a stove-top pressure cooker, you can make this in an open pot method also. After adding cauliflower and the broth, let it cook until the cauliflower turns soft and mushy. Then mash it and add the coconut milk and simmer it again for five minutes.
Recipe Notes-
- I used thin/light coconut milk. For a creamy version, you can use the full-fat coconut milk.
- If you don’t have light coconut milk, you can dilute the full-fat coconut milk with water and add it.
- I would recommend coconut oil for this soup, but if you can’t source it, you can add any other oil of your choice.
- You can also skip coconut milk and use any other plant-based milk for balancing the heat, or you can entirely skip the milk too for the low carb option.
- Adjust the vegetable proportions according to your preference.
- Instead of green chilies, you can add more cayenne pepper or skip cayenne pepper and go with green chilies. I am using ground pepper, green chilies, and cayenne pepper in this soup. You can adjust the measurement and the combination according to your spice preference.
- I used celery greens for garnishing, as well. But you can use fresh cilantro or parsley or even chives for this soup.
- Mash the vegetables according to your texture preference. You can also use a hand blender and puree it, or if you like a chunky soup, mash the veggies with the back of the spoon and simmer it.
- As always, adjust salt and the spice according to your preference.
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Instant Pot Cauliflower Coup | Vegan Cauliflower Soup
Equipment
- Instant Pot
Ingredients
- 1 tbsp coconut oil
- 2 green chilies slit
- 2 garlic cloves chopped
- ½ cup onion chopped
- ½ cup carrot chopped, approx 60 grams
- 1 cup celery chopped, approx 100 grams
- 1 tsp salt
- ¼ tsp cayenne pepper
- ½ tsp turmeric powder
- ½ to ¾ tsp black pepper freshly ground
- 4 cups cauliflower florets approx 400 grams
- 1.5 cups vegetable broth
- ½ cup light coconut milk
- 2 tbsp celery greens to garnish
Instructions
How to Make Cauliflower Soup in Instant Pot?
- Set the Instant Pot in saute mode, and when the display shows "HOT," add the coconut oil.
- After 30 seconds, add the slit green chilies and the chopped garlic cloves followed by the chopped onion.
- Mix and saute for 5 minutes.
- Next, add the chopped carrot and celery. Mix well.
- Now add the salt, cayenne pepper, turmeric powder, and freshly ground black pepper. Mix thoroughly.
- Now add the cauliflower florets and the vegetable broth.
- Mix again and make sure to scrape the bottom. Now press the cancel button and close the Instant Pot. Make sure the vent is in the sealing position. Pressure cook for 18 minutes at high-pressure mode. When the cooking is complete, allow the pressure to release naturally.
- When the pressure is all released, open the Instant Pot.
- Using a potato masher, mash the vegetables. Mash it according to your texture preference. You can also use a hand blender and puree it. At this stage, you can remove the green chilies.
- Set the Instant Pot in "Saute Mode" again. Add the coconut milk and simmer it for five more minutes.
- Turn off the Instant Pot. Garnish the soup with some celery greens or cilantro and serve hot.
How To Make Cauliflower Soup in Stove-Top Pressure Cooker?
- Heat a pressure pan or pressure cooker over medium heat and add the coconut oil.
- After 30 seconds, add the slit green chilies and the chopped garlic cloves followed by the chopped onion.
- Mix and saute for 5 minutes. Next, add the chopped carrot and celery. Mix well. Now add the salt, cayenne pepper, turmeric powder, and freshly ground black pepper. Mix thoroughly.
- Now add the cauliflower florets and the vegetable broth. Mix again and make sure to scrape the bottom.
- Now close the pressure cooker and put the "weight/whistle" on. Pressure cook for three whistles and turn off the heat. Let the pressure release and then open the lid. Using a potato masher, mash the vegetables. At this stage, you can remove the green chilies.
- Add the coconut milk and let it simmer for five minutes. And that's it.
- No Pressure Cooker Method: If you don't have a stove-top pressure cooker, you can make this in an open pot method also. After adding cauliflower and the broth, let it cook until the cauliflower turns soft and mushy. Then mash it and add the coconut milk and simmer it again for five minutes.
Video
Notes
- I used thin/light coconut milk. For a creamy version, you can use the full-fat coconut milk.
- If you don't have light coconut milk, you can dilute the full-fat coconut milk with water and add it.
- I would recommend coconut oil for this soup, but if you can't source it, you can add any other oil of your choice.
- You can also skip coconut milk and use any other plant-based milk for balancing the heat, or you can entirely skip the milk too for the low carb option.
- Adjust the vegetable proportions according to your preference.
- Instead of green chilies, you can add more cayenne pepper or skip cayenne pepper and go with green chilies. I am using ground pepper, green chilies, and cayenne pepper in this soup. You can adjust the measurement and the combination according to your spice preference.
- I used celery greens for garnishing, as well. But you can use fresh cilantro or parsley or even chives for this soup.
- Mash the vegetables according to your texture preference. You can also use a hand blender and puree it, or if you like a chunky soup, mash the veggies with the back of the spoon and simmer it.
- As always, adjust salt and the spice according to your preference.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
nice
Thanks