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.
Ingredients
Units
Scale
- 1 head cauliflower
- 4 medium white potatoes, peeled
- 4 cloves garlic
- 1 onion
- 2 tablespoons avocado oil
- 1/3 cup nutritional yeast
- 1 can unsweetened organic coconut milk
- 1 1/2 cups bone or vegetable broth
- 3 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme fresh or dried
- Red pepper flakes (optional and use to desired spiciness)
- Fresh avocado for garnish
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.
Notes
- If you are busy or out running errands you can always let the valve release naturally on the Instant Pot for this recipe.
- Refrigerate: cover and keeps ups to 1 week in an airtight container.
- 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