a lavish vegan cauliflower soup that comes together quickly and needs little preparation. I’ve discovered that adding extra virgin olive oil when blending is the key to creating a tasty vegan pureed vegetable soup. Additionally, the olive oil aids in the body’s ability to absorb all of the nutrients, giving the soup a richer flavor.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 cups vegetable stock
- 1 head cauliflower, roughly chopped
- 2 medium Yukon gold potatoes, peeled and chopped
- 2 carrots, roughly chopped
- ½ red onion, roughly chopped
- salt and ground black pepper to taste
- ¼ cup extra virgin olive oil
Instructions
- Combine vegetable stock, cauliflower, potatoes, carrots, onion, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth setting according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender to carefully puree soup until smooth. Drizzle olive oil once soup is smooth with the blender running.
- Taste soup and season with more salt and pepper, if needed.
- I use a quality vegetable bouillon powder for this soup, which adds a lot of seasoning and flavor, omitting the need for additional seasoning. If you use a salt-free or homemade vegetable stock, you will have to add more salt.
Reviews
no change and i will make it again