Creamy Cauliflower Soup for 4
What Started it all:
Cauliflower, Celery, coconut milk, instant pot
You bloody well better be ready for a game-changer, because this creamy cauliflower soup is about to knock your socks off! With the Instant Pot doing all the hard work, you'll be sipping on a velvety-smooth, comforting bowl of goodness in no time.
Ingredients
- 1 head of cauliflower, broken into florets
- 2 stalks of celery, chopped
- 1 can of full-fat coconut milk
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Add the olive oil to the Instant Pot and set it to 'Saute' mode. Once hot, add the chopped celery and cook until softened, about 3-4 minutes.
- Add the cauliflower florets to the pot and cook for an additional 2 minutes, stirring occasionally.
- Pour in the vegetable broth and coconut milk. Stir to combine.
- Close the lid and make sure the valve is set to 'Sealing'. Press the 'Manual' mode and set the cooking time to 10 minutes at high pressure.
- When the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the Instant Pot.
- Taste and adjust seasoning as needed. Serve hot, garnished with parsley or chives if desired.
There you have it, a bloody brilliant creamy cauliflower soup that's sure to become a staple in your household. Now, get back in the kitchen and start cooking, and don't you dare disappoint me!