If you like cauliflower, I think you will really like this soup. It’s so easy to make and delicious. If you don’t have an instant pot you can cook it on your stove top. There are different ways you can cook this soup. If you don’t use dairy, you can leave out the heavy whipping cream and replace with cashew or almond milk.
Check out the video below to watch step by step instructions on how to make this soup.
What are you cooking in your instant pot this week? Please leave me comments below. I would love to connect with you.
1 cup raw unsalted cashews soaked in warm water for 30 minutes
4 tsp of grape seed oil
2 medium onions, diced
2 stalks of celery, chopped
3 carrots, chopped
4 cloves of minced garlic
1 tsp of oregano
1 tsp ground thyme
16 oz of cauliflower chopped
4 cups of vegetable broth
Approximately 1/2 tsp of salt (I use Pink Himalayan salt)
freshly ground black pepper to taste.
Place cashews in a small bowl covered with water.
Soak for 30 minutes.
Add grape seed oil to instant pot.
Turn on Saute mode.
Once hot, add onions, carrots, celery, and cauliflower and saute for 5 minutes.
Add minced garlic, basil, and thyme and saute for 2 minutes.
Add 4 cups of vegetable broth.
Add salt & pepper.
Stir and then put your lid on and make sure your sealing valve is on sealed.
Turn off saute mode and turn on pressure mode (manual) for 4 minutes.
Do a quick release after the 4 minutes have counted down.
Drain cashews and place in your powerful blender. Add 1 cup of water and blend on high until it is completely smooth & creamy.
Add the cashew mixture to your soup.
Add 1 cup of heavy whipping cream.
Stir and allow the soup to rest for 2 minutes and then taste.
Feel free to add more salt & pepper according to taste.
*If you are vegan you can leave the heavy whipping cream out and replace it with cashew milk.
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The Instant Pot I used in the video can be found here:
The 8 quart instant pot can be found here:
Steam Release Accessory
Sealing Rings for instant pot lid
Silicone Mini oven mitts