Instant Pot® Vegan Cauliflower Soup
Description
This quick and luxurious vegan cauliflower soup made in the Instant Pot® gets extra richness and flavor from olive oil that's drizzled in during the blending process.
Ingredients
•
4 cups vegetable stock
•
1 head cauliflower, roughly chopped
•
2 medium Yukon gold potatoes, peeled and chopped
•
2 carrots, roughly chopped
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1/2 red onion, roughly chopped
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salt and ground black pepper to taste
•
1/4 cup extra virgin olive oil
Directions
1
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.
2
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.
3
Taste soup and season with more salt and pepper, if needed.