Instant Pot Cauliflower Soup
Presenting my low-carb/keto instant pot cauliflower soup perfect for this chilly weather. This soup is wholesome, nutritious, and comforting. The creamy cauliflower soup is my newest favorite thing!
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Servings: 2
Calories: 143kcal
Cost: $7
Ingredients
- 2 Cups
cauliflower
Florets - ½ Cup
broccoli
Florets - ¼ Cup
diced red onions
- 1
jalapeño deseeded and sliced
(Optional) - 3 pods Garlic (roughly chopped)
- 1 Cup
almond milk or any milk
- 1 Cup
vegetable broth or water mixed with vegetable bouillon
- ½ Cup
sour cream
- 1 Cup
cheddar cheese and more to serve
- 1 teaspoon Oil to sauté veggies
- chopped scallions to garnish
- Salt and pepper to taste
- Red chili flakes to garnish
Instructions
- Set the pot to a sauté mode and add the oil. Add chopped garlic and allow the flavors to infuse.
- Now add onions and sauté for a minute or two till the onions look translucent. Add salt, cauliflower, broccoli, and jalapeño and sauté for a minute.
- Add broth, milk and close the lid and seal the vent.
- Set pressure cooking in the soup mode for 15 minutes.
- After the cooking time, wait for the NPR and open the lid as soon as the valve drops to its original position.
- Use a whisker or a hand blender to purée the veggies in the broth.
- Now add cream and cheese and mix well. Add water or broth for a thinner soup. Bring the soup to boil in the sauté mode and adjust salt and pepper.
- Once the soup becomes little thick, switch the instant pot off and serve the soup with chopped scallions, red pepper flakes and some cheddar cheese.
- Enjoy!
Video
Notes
- Substitute sour cream for cream cheese
- Use meat broth if you don’t want to use vegetable broth
- Add additional toppings if you like for a loaded cauliflower soup bowl.
- Skip broccoli and add more cauliflower in this recipe.
- Add some carrots if you want.
Nutrition
Calories: 143kcal | Carbohydrates: 5.6g | Protein: 7.3g | Fat: 10.4g | Sodium: 177.4mg | Potassium: 184.5mg | Fiber: 1.4g | Sugar: 2.7g