Creamy Vegan Cauliflower Soup (Instant Pot)

a front view of vegan cauliflower soup served with crackers.

Creamy Vegan Cauliflower Soup (Instant Pot)

Lusciously delicious and cream-less, this Creamy Vegan Cauliflower Soup (Instant Pot) is a rich and healthy family meal. It is an easy, quick, and a comforting weeknight dinner for the cold weather.

Course Soup

Cuisine American

Keyword healthy cauliflower soup, how to make vegan cauliflower soup, vegan cauliflower soup instant pot, vegan cauliflower soup recipe

Prep Time 10

Cook Time 10

blend time 2

Total Time 22

Servings

Calories 182kcal

Author Gunjan

Ingredients

2 tsp olive oil
2 tsp minced garlic
2 tsp fresh thyme
1 cup chopped onion
1/4 cup raw cashew nuts
3 cups cauliflower florets (fresh)
1 cup vegetable broth
1 cup unsweetened coconut milk (tetra pack)
salt to taste
freshly ground black pepper

Instructions

Turn on your instant pot at sauté mode and heat olive oil in it. Sauté garlic until golden and then toss in thyme.
When you start getting the aroma of thyme add onion and sauté until golden brown.
Add cashew nuts and sauté until golden in color. Then add cauliflower florets and mix well. Sauté until cauliflower starts to change its color to golden.
Add vegetable broth, coconut milk, salt, and pepper to it and stir well. Cancel the sauté mode and close the lid. Seal the valve and turn on your instant pot at high manual for 10 minutes.
Once done, release the pressure and remove the lid. Stir it with a spatula. Then, pour it in the blender and blend until smooth and creamy. (Depending on your blender you may cool it first and then blend. But make sure to heat it again before serving).
Ladle it in your soup bowls and adjust salt and pepper. Enjoy!

Notes

Depending on how fresh your cauliflower is, the color of this soup might vary a bit.
Make sure to let the thyme release its aroma before adding other ingredients.
This cauliflower soup tastes best when served the same day. However, the leftovers may be refrigerated to be used the next day.
I used tetra pack coconut milk that comes in a beverage form. You may use unsweetened canned coconut milk also for this recipe. Just make sure that coconut milk does not overpower the overall taste of the soup.
Stove top option: Heat oil in your stock pot at medium flame and follow until step 4. Once you add all the ingredients in the stockpot, let it cook covered until cauliflower softens. Turn it off and blend in a blender as smooth as possible. You may reheat it again depending on your preference and adjust salt and pepper.
Immersion or hand blender might not blend this soup as creamy as this recipe calls for. I personally like to blend it in my high-speed blender for the best results.
Make sure to use fresh cauliflower florets and not frozen florets for this soup recipe.

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