A healthy and healing Turmeric Cauliflower Soup made in the Instant Pot. This vegan & gluten free soup is so easy to make, and the result is creamy, satisfying goodness you will not want to stop eating!
Fall is almost here and I am so looking forward to having more soups. There is so much eating out in the summer, that I want to just cozy up and enjoy healthy creamy soups all through Fall and Winter!
Cauliflower is perfect to make creamy soups, similar to potato. I also add cashews to make this soup even creamier. If you want to add more veggies in your diet, this is a perfect soup for you. Enjoy with a toasty crusty bread on the side!
This vegetarian soup is so easy and quick to make in the instant pot. Come home after work, just add in the ingredients and let the instant pot make the soup, while you do other chores. This is one of the best Instant Pot Cauliflower recipe. Of course, the other awesome recipe is Indian Aloo Gobi 😉
I made this soup multiple times to shoot before posting, so I had some leftovers the next day. And guess what, I used the leftover soup as Vegan Alfredo Sauce for pasta, and it was so perfect. You have to give it a try!
Here is another vegan soup made in the instant pot that you will enjoy - Thai Butternut Squash Soup. Check out this collection of 17 Instant Pot Vegetarian Soup recipes for more delicious soups!
How to make Cauliflower Soup in Instant Pot?
The process to make this Cauliflower soup is very straightforward. Heat the instant pot and sauté onions and garlic in some oil. Garlic adds an awesome flavor to the soup.
Then add the rest of the ingredients - cauliflower, cashews, turmeric, cinnamon, salt and vegetable broth.
Pressure cook and then puree the soup using an immersion blender or a blender such as Vitamix. I prefer the immersion blender so I don't have to transfer to another blender. I am also lazy to have to wash more things.
What spices to add to Cauliflower Soup?
You will notice that I don't add too many spices to this soup. Yes, you dont need to overwhelm your taste buds. A few basic spices and some lemon juice at the end is enough to make this your favorite healthy soup.
You can add more turmeric if you like, however less is more in case of turmeric. I have been making curries for a long time, and even though turmeric is an essential spice, it is added in very less quantity.
Garnish with parsley and red chili flakes. These are optional, but we love the slight spice from the chili flakes. Oh...and dont forget the lemon juice. It is the most important ingredient to elevate the flavor of this soup!
Let me tell why want to make this Instant Pot Turmeric Cauliflower Soup right away:
√ It is healthy and easy to make.
√ Vegan & Gluten free.
√ Anti-inflammatory healing benefits from turmeric.
√ Packed with flavor.....soooo tasty
√ Get done in one pot – no need to cook or blend separately.
√ Less than 30 minutes to make
√ Perfect for busy weeknights!
Try other soups made in the Instant Pot:
Vegan Instant Pot Cauliflower Soup Recipe
Ingredients
- 1 tbsp Olive Oil
- 3/4 cup Onion diced
- 4 cloves Garlic minced
- 1 head Cauliflower about 5 cups or 1.6lbs, cut into 2 inch florets
- 1/2 cup Cashews
- 3 cups Vegetable broth or water
- 1 tbsp Lemon juice (optional)
Spices
- 1/2 tsp Ground Turmeric (Haldi powder)
- 1/2 tsp Ground Cinnamon
- 1 tsp Salt adjust to taste
To garnish
- Parsley
- Red Chili flakes (optional)
Instructions
- Start the instant pot in Saute mode and heat oil in it. Add diced onions and garlic and sauté for about 3 minutes.
- Add cauliflower, cashews, turmeric, cinnamon, broth and salt. Stir it all up. Press Cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for for 3 mins.
- After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually.
- Add the lemon juice. Use an immersion blender to blend the soup to a creamy texture. You can also transfer to a blender such as Vitamix to blend the soup. Be careful while blending to avoid hot splatters.
- Top with parsley and some chili flakes (optional). Enjoy with toasted bread!
Notes
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
This is absolutely my favorite soup recipe. I’ve made it multiple times for my family and have even brought it to work for soup days we’ve had. My father-in-law also says this is the best soup for when he’s feeling under the weather. Thank you for sharing this wonderful recipe!!
Hi Heather - So good to hear that. Thank you for sharing. 🙂
Thank you for this recipe! I had a big head of cauliflower in the fridge and I used the whole thing (I increased the amounts of the other ingredients). I enjoyed the red chili flakes and the parsley - as you said, this soup doesn't really taste like cauliflower, just creamy curry goodness.
Does this soup freeze well, or is it best not to do that?
Hi Marilyn - Glad to hear you enjoyed the soup. This soup would freeze perfectly as it does not have any dairy.
This was very good! I added potato and used roasted and salted cashews. Because I added potato, I increased broth to 4 cups. Don’t omit the cinnamon! It’s what really made the difference. High pressure for 4 min with 10 minute release. Word of warning: the turmeric will stain your blender!
Tasty but the raw cashews didn't cook down too well. I had to use the immersion blender for quite some time to make the soup creamy. This is soup is quick and easy to make.
Hi! I was wondering if the cashews used are roasted or raw? Does it make A difference when cooking?
Thanks!
Same question, raw or roasted?
Hi Niki - I used raw cashews in this recipe, which I think will work best for this soup.
It was really good except maybe l put to much Coconut milk in it because I didn’t really know how much to use because I can’t have the nut
WOW! This was a great recipe! Here were my mods; I added a big, chopped, waxy yellow potato and sautéed it along with the cauliflower and spices after slightly browning the onions and garlic. I steeped 3/4 C cashews in boiling water for 10 minutes before adding them and then increased my veggie broth to 5 C. I pressure cooked it for 4 minutes and then followed your instructions for immersion blending. I added additional salt and some chili garlic sauce and topped it off with some toasted pumpkin seeds. Yummy. I think the cinnamon, which I almost left out, made this dish stand out. This was a really lovely soup. ❤️ thanks!
Glad you enjoyed the soup, Mary. Thank you for sharing the changes you made, as it helps other readers too.
This was so good!
I am not vegan but I love incorporating these recipes in my diet. This soup turned out so good that i didnt even have to garnish with parsley etc. I had only 500gm of cauliflower so I used 200 grams of a pea and carrot mix. I also added an extra half cup of cashews because u had some extra at hand. I really enjoy all your recipes!
Hi Tania - Glad to hear you enjoyed the soup. Thank you for sharing back the changes you made!