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 potatoes. I also add cashews to make this soup even creamier. If you want to add more veggies to your diet, this is the perfect soup for you. Enjoy with 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 recipes. 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 – Instant Pot 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 don’t need to overwhelm your taste buds. A few basic spices and some lemon juice at the end are enough to make this your favorite healthy soup.
You can add more turmeric if you like, however, less is more in the 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 small amounts.
Garnish with parsley and red chili flakes. These are optional, but we love the slight spice from the chili flakes. Oh…and don’t forget the lemon juice. It is the most important ingredient to elevate the flavor of this soup!
Check out 10+ Easy Indian Soup Recipes.
Why You’ll Love Instant Pot Turmeric Cauliflower Soup?
√ 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 Roasted Red Pepper & Carrot Soup
- Vegan Instant Pot Lentil Soup
- Broccoli Cheddar Soup
- Quinoa Chili
Vegan Instant Pot Cauliflower Soup
Ingredients
- 1 tablespoon 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 , raw
- 3 cups Vegetable broth, or water
- 1 tablespoon Lemon juice, (optional)
Spices
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon 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!
Can it be made in a slow cooker?
Sure, cook on LOW for 7 to 8 hours, or on HIGH for 4 hours.
First time making and I must say how delicious it is! Creamy and healthy!
Hi Debra – So good to hear that 🙂
Used my Vitamix to blend. It is unbelievably creamy, flavourful and easy peasy. Used 3 teaspoons Knorr chicken bouillon powder with the 3 cups (boiling) water instead of salt. To me, the art of cooking is the seeking of Flavour. Brava! This recipe is absolutely delicious. Now I want to try more of your recipes. Thank you!
Glad you enjoyed the soup, Marlene!
This recipe is perfect just as it is written. I made tweaks based on my intense love of abundant spices. I increased most of the spices. I added nutritional yeast. I will make this recipe over and over! Thank you to pipingpotcurry.com!
So happy to hear that, Carolyn! I appreciate your review.
The soup has good flavor but disappointed that the cashews were still in whole pieces ( I did soak them in hot water for 1/2 hour before using them) when it was done. I did use the immersion blender but it was hard to find all of the cashew pieces.
Hi Jodi – I would suggest to use a blender if your immersion blender was not able to grind the cashews to a smooth texture. I know it will be a little extra work with transferring and cleaning, but maybe worth it. Glad you liked the soup!
I put cashews in blender 1st with water/broth for 2 minutes on high using my normal blender. Works great.
I was excited to find this recipe since I had cauliflower I wanted to use up. I cook at all kinds of strange times in the evening and night (night owl with insomnia). So, last night I put everything in to my Instant Pot. I forgot that I had run out of lemon juice. I only had lime juice and I wasn’t prepared to risk ruining the soup. I was, however, able to put the soup through my blender this morning as it was cold. I added coconut milk instead of cashews. It wasn’t as thick as I had hoped it would be. I was a little disappointed though as I found the taste to be a bit flat (hence where the lemon juice makes a difference). I added salt, pepper, chives and shredded Tex-Mex shredded cheese. It helped. I will try this recipe again when I have lemon juice in the house.
It’s not fair to rate a recipe less than 5 stars if you haven’t made it the way the recipe instructs, because it’s no longer the same recipe if you change it.
Had a alrage cauliflower sitting there and getting less fresh. This recipe turned it into a wonderful soup. We loved it. Will definitely make again.
Hi Jane – Happy to hear you all enjoyed the soup!
“Mom, this one’s a keeper!” I love to hear this from my family! Wonderfully easy recipe with lots of flavour! I used a can of coconut milk instead of the cashews, and I used a chicken stock instead of vegetable. I didn’t get a chance to get the parsley before people started serving themselves out of the instant pot! I am definitely going to add this recipe to my regular rotation of soups. It’s such an easy way to get them to eat cauliflower!
Hi Helen – So happy to hear the whole family enjoyed the soup. Thank you for sharing back your review!
Amazing soup!!!!
Hi – So happy to hear that. Thank you for sharing back 🙂
Great and easy recipe! So delicious! Perfect for a cold snowy day, and healthy!
Hi – So happy to hear that. Thank you for sharing back 🙂