Cream of Cauliflower

One of the things I love about soups is how easy it is to hide a bunch of healthy ingredients in a dish that tastes really indulgent. Even if you aren’t a fan of cauliflower (as I once wasn’t), give this one a shot. I assure you that not only will you fall in love, but this may just become your go-to soup.

Photos by Aleksey Zozulya

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

15-30 min

Diet

Dairy Free, Gluten Free, Keto, Paleo, Vegetarian

Cooking Technique

Pressure Cook

Keywords

15-30 min, 6 servings, black pepper, bunch fresh chives, cauliflower, contributed, cook 10 min, dairy free, easy, garlic or roasted garlic cloves, garlic powder, ghee, gluten free, grated parmesan cheese, instant pot soup recipe, italian seasoning, keto, low-sodium vegetable or chicken broth, medium heads cauliflower, modern, paleo, prep 10 min, pressure cook, seasoned salt, soup, unsweetened nondairy milk, vegetarian

Prep Time

10 min

Cook Time

10 min

Servings

6 servings

Ingredients

3 cups low-sodium vegetable or chicken broth
2 medium heads cauliflower
6 garlic or Roasted Garlic cloves
2 tsp seasoned salt
1 tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
2 tbsp ghee
2 cups unsweetened nondairy milk
1 bunch fresh chives
1/4 cup grated parmesan cheese

Instructions

Combine the broth, cauliflower florets, and garlic in the Instant Pot. Secure the lid, move the valve to the sealing position, then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done.
Using tongs, transfer half of the cauliflower to a bowl. Use a fork to break the cauliflower into bite-size pieces (it will be very tender) and let rest.
Add the seasoned salt, pepper, garlic powder, and Italian seasoning to the pot. Use an immersion blender to puree the soup right in the pot.
Stir in the ghee (if using), milk, chives (if using), and Parmesan (if using). Add the reserved cauliflower and serve, topped with more chives, if desired.

Notes

JEFF’S TIP: If you want a thick, totally pureed soup with minimal texture, don’t remove any cauliflower before pureeing.
Per serving
Calories: 127
Fat: 3.6g
Carbs: 20g
Sodium: 350mg
Protein: 8.3g
Fiber: 5g
Sugars: 10.1g