Instant Pot® Vegan Cauliflower Soup

This quick and luxurious vegan cauliflower soup made in the Instant Pot® gets extra richness and flavor from olive oil that's drizzled in during the blending process.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 161 Calories

Ingredients

• salt and ground black pepper to taste
• 4 cups vegetable stock
• 1 head cauliflower, roughly chopped
• 2 carrots, roughly chopped
• 2 medium Yukon gold potatoes, peeled and chopped
• 0.25 cup extra virgin olive oil
• 0.5 red onion, roughly chopped

Recipe Instructions

Step 1

Taste soup and season with more salt and pepper, if needed.

Step 2

Combine vegetable stock, cauliflower, potatoes, carrots, onion, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender to carefully puree soup until smooth. Drizzle olive oil once soup is smooth with the blender running.