Oh my goodness, yet another wonderful discovery in the soup category!! This is basically a 2 step process so at first glance may seem too time consuming to put together. It’s not! AND… I’ll try to make this as easy as I can so it’s just throwing things into your instant pot while your cauliflower is roasting in the oven. This soup is very creamy and on the thick side. If you like thick soup, you’re going to be in Heaven. If you don’t, not to worry. You can thin it down in a couple different ways and still have a wonderful soup. This was shared with me by a friend and her recipe did not say anything about using an emulsion blender at the end, but I love mine blended. Your choice!!!
In a baggie: (roll around in the bag till cauliflower is coated.. bake at 450 for 25-30 minutes
6 c. cauliflower florets
3 cloves of minced garlic
2 TBL. olive oil
1 tsp. Tumeric
1 tsp. cumin
1/2 tsp salt
1/8 tsp red pepper flakes ( This tiny amount will already give you some kick.. be careful!!! )
While cauliflower if roasting:
In your instant pot, saute 1 tsp. olive oil,
1 medium chopped onion (saute for about 5 minutes)
1 qt. broth (I used veggie but you could use chicken as well)
1 can of coconut milk (shake well before opening)
2 TBL cilantro
Pressure cook in the instant pot for 15 minutes and slow release. Use your emulsion blender OR simply mash your cauliflower with a fork if you want pieces in your soup.
To thin:
Almond milk (I used this. I added some to my mug before reheating. I also added a touch more sriracha sauce because I like more heat!)
More broth (veggie or chicken)
My daughter and my husband both really liked this soup so I can highly recommend this to all you soup lovers out there. I’m giving this a 4 spoon rating because of the extra step in roasting the cauliflower, but, the taste is 5 spoons all the way!!!!
