This instant pot cauliflower soup is the perfect dinner for busy weeknights. It’s vegan, super easy to make, healthy, and so comforting! The whole family will love it.
I absolutely love soups on cold fall and winter days and this vegan cauliflower soup is one of my favorites. It’s so creamy and I love that you can make it in the Instant Pot. The recipe couldn’t be much easier!
What You Need For The Instant Pot Cauliflower Soup:
- cauliflower
- potatoes
- leek
- an onion
- garlic
- vegetable broth
- a bay leaf
- nutmeg
- coconut cream or soy cream
- salt
- black pepper
- fresh parsley and chives (optional but highly recommended)
As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.
This Cauliflower Soup Is:
- super easy to make
- made in the Instant Pot
- ready in just 25 minutes
- vegan
- gluten-free
- healthy
- comforting
- creamy
- kid-friendly
How To Make This Vegan Instant Pot Cauliflower Soup
The preparation couldn’t be much easier!
STEP 1: Chop the onion. With a sharp knife, remove the dark green end of the leek and discard. Then thinly slice the leek into rings. Rinse well.
STEP 2: Peel and cut the potatoes into medium cubes. Remove the large leaves and break the cauliflower into large florets with your hands or use a knife.
STEP 3: Press the “sauté” button on your Instant Pot. Add some oil and sauté the onions for about 2-3 minutes. Make sure they don’t get too brown by stirring them constantly. Then add the leek and the minced garlic. Cook for 2 minutes.
STEP 4: Press the “cancel” button and add the cauliflower florets, the potatoes, the bay leaf, and the vegetable broth.
STEP 5: Cook on high pressure for 5 minutes. When the cooking time is over, allow for 10 minutes of natural release.
STEP 6: Discard the bay leaf and puree the cauliflower soup with an immersion blender. Season with salt, pepper, and nutmeg. If you want to make the soup extra creamy, you could add some full-fat coconut cream or soy cream. I also recommend adding chopped parsley and chives to the soup.
Can You Freeze Cauliflower Soup?
Yes, you can easily freeze this cauliflower soup in a freezer-safe container. You can keep the frozen soup in the freezer for up to 3 months.
However, it’s very important that you let the soup cool completely before freezing it. Placing hot soup in the freezer most likely results in ice crystals that can ruin your soup once it’s being reheated.
More Vegan Soup Recipes You Might Like:
- Vegan Pumpkin Soup
- Vegan Pho
- Easy Vegan Lentil Soup
- Vegan Potato Soup
- Vegan “Chicken” Noodle Soup
- Quinoa Soup with Kale and Potatoes
- 30 Hearty and Comforting Vegan Soup Recipes
I LOVE TO HEAR FROM YOU GUYS!
I hope you like this vegan Instant Pot cauliflower soup as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Instant Pot Cauliflower Soup
Equipment
- Instant Pot
Ingredients
- 1 head of cauliflower (about 5 cups)
- 3 potatoes (about 2 cups)
- 1 stalk of leek
- 1 onion
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 bay leaf
- salt
- black pepper
- nutmeg
Instructions
- Chop the onion. With a sharp knife, remove the dark green end of the leek and discard. Then thinly slice the leek into rings. Rinse well.
- Peel and cut the potatoes into medium cubes. Remove the large leaves and break the cauliflower into large florets with your hands or use a knife.
- Press the "sauté" button on your Instant Pot. Add some oil and sauté the onions for about 2-3 minutes. Make sure they don't get too brown by stirring them constantly. Then add the leek and the minced garlic. Cook for 2 minutes.
- Press the "cancel" button and add the cauliflower florets, the potatoes, the bay leaf, and the vegetable broth.
- Cook on high pressure for 5 minutes. When the cooking time is over, allow for 10 minutes of natural release.
- Discard the bay leaf and puree the cauliflower soup with an immersion blender. Season with salt, pepper, and nutmeg. If you want to make the soup extra creamy you could add some full-fat coconut cream or soy cream. I also recommend adding chopped parsley and chives to the soup.
Notes
- You can easily freeze this cauliflower soup in a freezer-safe container. You can keep the frozen soup in the freezer for up to 3 months.
- If you want to make the soup extra creamy you could add some full-fat coconut cream or soy cream.
- I also recommend adding chopped parsley and chives to the soup.
Only the second soup I’ve made in my instant pot – very easy and very tasty. I did add some vegan cream and parsley, but that was just for a touch of luxury, it’s still delicious without