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Instant Pot Vegan Cauliflower Soup Recipe

Instant Pot Vegan Cauliflower Soup

This creamy, comforting vegan cauliflower soup is made easy in the Instant Pot. With a handful of wholesome ingredients, it’s ready in under 30 minutes – perfect for a light lunch or dinner. The soup is dairy-free, flavorful, and silky-smooth, satisfying even on busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower, cut into florets About 700g/1.5 lbs.
  • 1 medium yellow onion, chopped Approximately 120g.
  • 2 cloves garlic, minced
  • 1 medium carrot, chopped Approximately 60g.
  • 3 cups vegetable broth Low-sodium preferred.
  • 1 cup unsweetened almond milk Or other plant milk.
  • 1 tablespoon olive oil
  • 1 teaspoon salt Or to taste.
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground turmeric Optional, for color and flavor.
  • 2 tablespoons nutritional yeast Optional, for cheesy flavor.
  • to taste fresh herbs parsley or chives For garnish.

Equipment

  • 1 Instant Pot 6-quart or larger
  • 1 Immersion blender or regular blender
  • 1 Chef’s knife
  • 1 Chopping board
  • 1 Measuring cups and spoons
  • 1 Ladle

Method
 

  1. Set the Instant Pot to ‘Sauté’ mode. Add olive oil, then chopped onion and carrot. Sauté for 3-4 minutes until onion is translucent.
  2. Add garlic, and sauté for another 1 minute until fragrant.
  3. Add cauliflower florets, vegetable broth, salt, black pepper, and turmeric (if using). Stir to combine.
  4. Cancel Sauté mode. Secure the lid and set Instant Pot to 'Manual/Pressure Cook' for 6 minutes.
  5. When cooking time is up, carefully quick-release the pressure.
  6. Open the lid and add almond milk and nutritional yeast, if using.
  7. Use an immersion blender to puree the soup until completely smooth. If using a regular blender, puree in batches (let the soup cool for a few minutes before blending, and hold the lid down with a towel for safety).
  8. Taste and adjust salt and pepper as needed.
  9. Ladle into bowls and garnish with fresh herbs. Serve hot.

Notes

For a thicker soup, reduce almond milk to ½ cup.
For extra creaminess, add ½ cup cooked white beans or 1 small peeled potato with the cauliflower before pressure cooking.
Pairs well with crusty bread.