EASY CAULIFLOWER SOUP That You Will LOVE│INSTANT POT & STOVE TOP│BUSY WORK WEEK Recipe
There is something so satisfying about cooking a delicious and warm seasonal soup. This recipe is so easy and fast to make. It is low carb, gluten free, dairy free and sooooo tasty. It has a velvety creaminess, thanks to its SECRET ingredient. We are going to be making this soup in our INSTANT POT. If you don't have an instant pot you can make it on the stove. Complete instructions below. We will be roasting the cauliflower, but you can skip this step and jump to sautéing, or even just DUMP and GO! What other recipes are you interested in? Let me know in the comments below!
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⏰TIME STAMPS⏰
0:00 - Easy Cauliflower Soup Intro
1:03 - Recipe Starts
2:38 - Using Our Instant Pot!
4:44 - Serving our Soup and Outro
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INGREDIENTS:
1 head Cauliflower
1 Garlic Bulb
1 Leek
½ cup Raw Cashews
1 teaspoon Pink Salt
½ teaspoon White Pepper
5 cups Vegetable Broth
Drizzle of Olive Oil
Salt and Pepper to taste
Fresh Italian Parsley to garnish
INSTANT POT INSTRUCTIONS:
1. Preheat oven to 400F. Cut up and wash cauliflower into florets. Place on a lined baked tray. Cut off top of garlic and place on a foil packet with a drizzle of olive oil over the cut top. Close foil packet and place on baking sheet. Roast for 20 min. Flip over and roast for 10 more minutes. Remove from oven. Chop and wash leeks.
2. Set INSTANT POT to saute on HIGH. Add a drizzle of olive oil and then add the leeks. Saute for 1-2 minutes. Add roasted garlic, Cauliflower, cashews and broth. Deglaze the pot. Hit cancel and set to HIGH PRESSURE for 15 minutes. Perform a quick release. Using an immersion blender blend until smooth. Salt and pepper to taste. Enjoy!
STOVE TOP INSTRUCTIONS:
1. Preheat oven to 400F. Cut up and wash cauliflower into florets. Place on a lined baked tray. Cut off top of garlic and place on a foil packet with a drizzle of olive oil over the cut top. Close foil packet and place on baking sheet. Roast for 20 min. Flip over and roast for 10 more minutes. Remove from oven. Chop and wash leeks.
2. In a large stick pots over medium high heat, add a drizzle of olive oil. Add leeks. Add roasted garlic, cauliflower, cashews and broth. Stir in well. Bring to a boil, then reduce heat to a simmer, cover partially, and cook for 30-45 minutes, or until cashews are softened. Using an immersion blender blend until smooth. Salt and pepper to taste. Enjoy!
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