This Instant Pot Cauliflower Turmeric Soup is going to be an easy to follow recipe that will show you how to make this very delicious and very healthy soup recipe you will love.
Let’s cut right to the chase- it is a no cream soup that feels like there is cream. We are not kidding! It has the texture you are looking for, but without all the fat. In fact it is packed with veggies and extremely anti-inflammatory. That’s right, we are checking all the boxes! But wait… it gets better! It’s in the instant pot and is so easy to do.
Why Make This Instant Pot Cauliflower Turmeric Soup
As we mentioned, this soup makes eating healthy a breeze. It is easy to make, and is full of vegetables including garlic and turmeric that are high in anti-inflammatory compounds. Why is this a good thing? It is so important to eat foods that are anti-inflammatory because this leads to better digestion, better sleep, and more energy. In fact, combining turmeric with black pepper actually increases the anti-inflammatory compounds.
Now this could be controversial. However we use a potato instead of cream. The potato naturally thickens up the soup, and is actually good for you. Potato is not the bad guy, we as a society, have painted him out to be. In addition to starch, potatoes have plenty of vitamins, minerals, and fiber. Potatoes are heavy in vitamin C, which is an antioxidant. Anitoxidants! We love antioxidants! Finally potatoes are rich in potassium, an electrolyte which aids our heart, muscles, and nervous system.
So now we know this soup is not only easy to do (Instant Pot) but it is also full of anti-inflammatory compounds and antioxidants! This soup is a no brainer!
Our Tips for Our Instant Pot Cauliflower Turmeric Soup
We will repeat here as we do in all our Instant Pot Recipes that we highly highly recommend having one. HERE is a great one from Amazon, but they’re available almost everywhere and while they do take up some room the time they save you is invaluable.
Some recipes will tell you to roast the cauliflower first, but we are here to say that putting them raw is absolutely fine. The instant pot will handle it.
We call for a head of cauliflower but buying them chopped and in bags is encouraged.
We have roasted the garlic before throwing it into the instant pot with the recipe. This will change the flavor, but it is delicious as is.
You can blend the soup with anything you have on hand. Whether it is an immersion blender, food processor or a blender. Just remember to remove the excess liquid before blending and set it aside. That way you can add in the excess liquid as you go, and this helps control the thickness of the soup.
We put a dollop of creme fraiche or crumbles of goat cheese on top to give it a little richness.
Make it Vegan! All you have to do is use Vegetable Broth instead of Vegetable Broth.
Try Our Other Delicious Soup Recipes
Instant Pot Cauliflower Potato Soup
6
servings15
minutes40
minutesIngredients
1 head of cauliflower (or 2 bags)
1 russet potato peeled and cut into chunks
1 medium yellow onion chopped in small chunks
6 garlic cloves
4 cups of chicken broth
1 tbsp Salt (to taste)
Pepper (to taste)
1 tsp Turmeric
Parsley for garnish
Directions
- Open the Instant Pot
- Throw in the cauliflower, garlic, chopped onion, garlic, potato into the instant pot. Season with salt, pepper, turmeric and cover with the broth plus about 2 fingers. You may not need all of the liquid.
- Hit the “Soup” function on your instant pot, or set it on High for 30 minutes.
- Once the alarm has sounded, and you have released all the steam from the pot open it up. Taste it and adjust the salt and pepper as needed.
- Remove some of the liquid, this will help you control the thickness of the soup.
- Blending: you can use a handheld immersion blender, food processor, or blender. However you decide, begin to mix and add liquid as needed.
- Garnish with Creme Fraiche, or Goat Cheese Crumbles and a little bit of parsley.
