Cauliflower Potato Soup (Instant Pot)

This vegan cauliflower potato soup is simple, healthy, and delicious! Making this in the instant pot couldn’t be easier, making it the perfect meal after a busy day.

This Cauliflower Potato Soup is the most simplest recipe which I adore when we are busy with school all day and when we’ve had a chance to go out and sled or take a walk its so nice to come in from the cold and have soup done in the instant pot. Once its done all you have to do is add the nutritional yeast and coconut milk and blend with the immersion blender. It really couldn’t be easier.

I love to add avocado and red pepper flakes to this recipe, it adds the perfect texture and added nutrients from the avocado is a big plus.

Cauliflower Potato Soup (Instant Pot)

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• Author: Breghan
• Total Time: 38
• Yield: 6–8 servings 1x
• Diet: Vegetarian

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Description

This vegan cauliflower potato soup is simple, healthy, and delicious! Making this in the instant pot couldn’t be easier, making it the perfect meal after a busy day.

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Ingredients

Units USM Scale 1x2x3x

• 1 head cauliflower





• 4 medium white potatoes, peeled
• 4 cloves garlic
• 1 onion
• 2 tablespoons avocado oil
• ⅓ cup nutritional yeast
• 1 can unsweetened organic coconut milk
• 1 ½ cups bone or vegetable broth
• 3 cups water
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon thyme fresh or dried
• Red pepper flakes (optional and use to desired spiciness)
• Fresh avocado for garnish

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Instructions

• Chop garlic and onion and set on sauté in the Instant Pot for 3 minutes. Stirring occasionally so the bottom of pot doesn’t get too brown. Turn Instant Pot off when 3 minutes are done.
• Cut the cauliflower and potatoes in 1-inch pieces.
• Add cauliflower, potatoes, broth, water, salt, pepper, and thyme to instant pot and secure lid. Set the pressure cook to 3 minutes.
• When pressure cooking is done you can manually release the valve until steam has completely released.
• Remove the lid and add coconut milk and nutritional yeast. Blend with an immersion blender until completely smooth.
• Garnish with sliced avocados and red pepper flakes.

Equipment

Immersion Blender

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Instant Pot

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Notes

1. If you are busy or out running errands you can always let the valve release naturally on the Instant Pot for this recipe.
2. Refrigerate: cover and keeps ups to 1 week in an airtight container.
3. Freezer: store in a freezer safe container for up to 4 months.

• Prep Time: 10
• PRESSURIZATION: 15
• Cook Time: 3
• Category: Soup
• Method: Instant Pot, Immersion
• Cuisine: DF, GF, paleo

Keywords: soup, cauliflower soup, potato soup, dairy free soup, vegan soup, plant based