Instant Pot Cauliflower Coup | Vegan Cauliflower Soup

4.80 from 5 votes

Spicy vegan cauliflower soup made in Instant Pot with a hint of turmeric. A comforting and filling soup just perfect for cold weather!

Prep Time10

Cook Time18

Pressure Building and Releasing Time20

Total Time48

Course: Appetizer

Cuisine: American

Keyword: Cauliflower Soup

Servings:

Calories: 74kcal

Author: Srividhya G

US Customary - Metric

Set the Instant Pot in saute mode, and when the display shows "HOT," add the coconut oil.
After 30 seconds, add the slit green chilies and the chopped garlic cloves followed by the chopped onion.
Mix and saute for 5 minutes.
Next, add the chopped carrot and celery. Mix well.
Now add the salt, cayenne pepper, turmeric powder, and freshly ground black pepper. Mix thoroughly.
Now add the cauliflower florets and the vegetable broth.
Mix again and make sure to scrape the bottom. Now press the cancel button and close the Instant Pot. Make sure the vent is in the sealing position. Pressure cook for 18 minutes at high-pressure mode. When the cooking is complete, allow the pressure to release naturally.
When the pressure is all released, open the Instant Pot.
Using a potato masher, mash the vegetables. Mash it according to your texture preference. You can also use a hand blender and puree it. At this stage, you can remove the green chilies.
Set the Instant Pot in "Saute Mode" again. Add the coconut milk and simmer it for five more minutes.
Turn off the Instant Pot. Garnish the soup with some celery greens or cilantro and serve hot.

Heat a pressure pan or pressure cooker over medium heat and add the coconut oil.
After 30 seconds, add the slit green chilies and the chopped garlic cloves followed by the chopped onion.
Mix and saute for 5 minutes. Next, add the chopped carrot and celery. Mix well. Now add the salt, cayenne pepper, turmeric powder, and freshly ground black pepper. Mix thoroughly.
Now add the cauliflower florets and the vegetable broth. Mix again and make sure to scrape the bottom.
Now close the pressure cooker and put the "weight/whistle" on. Pressure cook for three whistles and turn off the heat. Let the pressure release and then open the lid. Using a potato masher, mash the vegetables. At this stage, you can remove the green chilies.
Add the coconut milk and let it simmer for five minutes. And that's it.
No Pressure Cooker Method: If you don't have a stove-top pressure cooker, you can make this in an open pot method also. After adding cauliflower and the broth, let it cook until the cauliflower turns soft and mushy. Then mash it and add the coconut milk and simmer it again for five minutes.

I used thin/light coconut milk. For a creamy version, you can use the full-fat coconut milk.
If you don't have light coconut milk, you can dilute the full-fat coconut milk with water and add it.
I would recommend coconut oil for this soup, but if you can't source it, you can add any other oil of your choice.
You can also skip coconut milk and use any other plant-based milk for balancing the heat, or you can entirely skip the milk too for the low carb option.
Adjust the vegetable proportions according to your preference.
Instead of green chilies, you can add more cayenne pepper or skip cayenne pepper and go with green chilies. I am using ground pepper, green chilies, and cayenne pepper in this soup. You can adjust the measurement and the combination according to your spice preference.
I used celery greens for garnishing, as well. But you can use fresh cilantro or parsley or even chives for this soup.
Mash the vegetables according to your texture preference. You can also use a hand blender and puree it, or if you like a chunky soup, mash the veggies with the back of the spoon and simmer it.
As always, adjust salt and the spice according to your preference.