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Creamy Cauliflower soup served in two brown ceramic bowls with croutons on the side
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4.69 from 19 votes

Instant Pot Creamy Cauliflower Soup

This keto friendly, low carb creamy cauliflower soup recipe will surely meet all your expectations to comfort your cravings. Loaded with walnuts, and delicately flavoured with dill, the soup that you would love to have repeatedly. You can make it on stove top too.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: American, Vegan
Servings: 4
Calories: 141kcal
Author: Farrukh Aziz

Ingredients

  • 3 cups Cauliflower florets roughly cut
  • 1 Onion medium sized, chopped
  • 6 cloves Garlic finely sliced
  • 1.5 cups Vegetable stock (or Chicken stock)
  • 1 Bay Leaf
  • 3 tbsp Walnuts or Pecan Nuts roughly chopped
  • ¾ cup Milk or Almond/Coconut Milk
  • ½ cup Coconut Cream (or Fresh cream)
  • 2 tbsp Dill leaves chopped
  • 2 tbsp Olive Oil
  • 1 tbsp Butter (or Vegan Butter)
  • A large pinch of nutmeg powder
  • Chilli flakes as needed
  • Salt and pepper to taste

Instructions

  • To start with, press sauté mode of the IP. Once the IP displays 'hot', then add olive oil and butter together. Now, add sliced garlic and fry until golden. 
  • Add chopped onions and fry until pink. This will take a minute or 2
  • Then add fresh cauliflower florets and sauté for 2 minutes
  • Add vegetable stock, bay leaf, chopped dill leaves and salt, give a gentle stir.
  • Now, switch of the sauté mode. Close the IP lid with pressure valve in sealing position. Press Manual/Pressure cook button and set the timer to 5 minutes on high pressure. IP takes 7-8 minutes to build the pressure, so sit back and relax. Avoid opening the pot in between.
  • Allow the pressure to release naturally (NPR) for 5 minutes then Quick release the pressure (QPR) by changing the valve from sealing to venting position. Open the pot and allow it to rest for minute or 2.
  • Then, discard the bay leaf and using the immersion blender, blend the cooked cauliflower to a smooth puree. Now, switch on the sauté mode on low, add milk, walnut, nutmeg and simmer for minute. Stir once in between.
  • Then add fresh cream or coconut cream, pepper powder and mix, simmer for another 30 seconds
  • Finally add red chilli flakes and mix. Creamy Cauliflower soup is ready to serve.

Notes

  • You can also use chicken stock instead of veg stock.
  • Add some grated cheese for more creaminess
  • You can make this recipe on stovetop too.
 

Nutrition

Calories: 141kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 307mg | Fiber: 2g | Sugar: 2g | Vitamin C: 39.6mg | Calcium: 35mg | Iron: 0.6mg