A nourishing 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 nourishing creamy soups all through Fall and Winter!
Cauliflower is perfect for making 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 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!
Table of Contents
Watch How to Make Vegan Instant Pot Cauliflower Soup
Why You’ll Love Instant Pot Turmeric Cauliflower Soup?
√ It is nutritious 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!
How to make Cauliflower Soup in Instant Pot?
The process of making this Cauliflower soup is very straightforward. Heat the instant pot and sauté onions and garlic in some oil. Garlic adds an incredible 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 a Vitamix. I prefer the immersion blender because I don’t have to transfer to another blender, and I am also too lazy 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 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 minimal 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 essential ingredient to elevate the flavor of this soup!
How to Store?
This cauliflower soup will store well in the fridge for up to 3 days in an airtight container.
You can also freeze this soup in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator and heat in the microwave or on the stovetop.
Vegan Instant Pot Cauliflower Soup
Video
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!
i just threw this together and dang …it is really delicious! I loved the combo of tumeric and cinnamon so subtle. The lemon lifts the flavors perfectly. I had some umami mushroom salt so added that to finish. I also added just a bit more cashews when I blitzed it because I wanted super creamy.
Hi – So happy to hear that. Thank you for sharing back!
This is the most delicious soup. I’ve made it so many times! Just wondering if it is freezable ( due to the cashew cream) ? Thank you so much!
Hi Sally – You can freeze this soup in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator. Heat in the microwave or on the stovetop. Glad to hear you enjoyed the soup!
This was by far the best cauliflower soup I’ve ever had. Super easy to prepare. I initially used an immersion blender then decided to smooth it further in my nutribullet. Best decision ever!
Hi Bella – That sounds amazing! So glad you loved it.
This is a delicious soup. Ten outta ten. Like a warm hug in a bowl. I added a can of cannellini beans for a full meal and it thickened it up nicely. I topped with pumpkin seeds and will be making it again and again!
Hi – That sounds amazing! The addition of cannellini beans and pumpkin seeds is a great idea for making it a heartier meal. So glad you loved the soup! 😊
Hi – That sounds amazing! I’m glad you enjoyed it! 😊
Fantastic! Everyone loved the cauliflower soup! … and I forgot to add lemon. I doubled recipe. Will make again soon — 4X maybe!
What can I use instead of cashews? Would like to also bring the fat level down
Hi Dolly – You can skip the cashews. Some options are coconut milk or cream, but this soup could work without any additions too. I hope you enjoy it!
Excellent soup and excellent cooking site thank you for all the inspirational recipes.
quick and delicious. thanks for this recipe.
A friend asked me if this recipe could be made on the stovetop. She doesn’t have a pressure cooker. How would you adjust this recipe to make it on a stovetop or in a Le Creuset on the stove?
I didn’t know what to expect from this recipe, but I liked the fact that it was made in the Instant Pot and had few ingredients, all that I had on hand. This recipe was wow, so delicious! This will be on my rotation for chilly fall/winter evenings! I may give the leftover idea a try, too, serving it as a vegan creamy Alfredo sauce over pasta! Thanks for this great (and easy) recipe!
Hi – I’m so glad you enjoyed the recipe! Thanks for trying it out. 🙂