Creamy Cauliflower Soup for 4

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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.


  • 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)


  1. 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.
  2. Add the cauliflower florets to the pot and cook for an additional 2 minutes, stirring occasionally.
  3. Pour in the vegetable broth and coconut milk. Stir to combine.
  4. 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.
  5. When the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.
  6. 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.
  7. Taste and adjust seasoning as needed. Serve hot, garnished with parsley or chives if desired.

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