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 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 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!
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 too 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!
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. 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!
Wow! I just fell in love with this recipe..i am making it the second time this week for my dinner. The second batch I made with regular pressure cooker coz i had exactly 10 minutes in hand to make it. Cant wait to try the rest of ur vegetarian soup ideas..hopefully 1 per night for 18 nights!!!!
Hi Anitha – So glad you enjoyed the soup. I would love to hear about the other soup recipes you try 🙂
I absolutely love this soup: it has become a weeknight staple. I usually substitute half of the cashews with pumpkin and sunflower seeds (pre-soaked for easier blending) and it is still beautifully creamy. Thank you for sharing!
Hi Rachel – So happy to hear you enjoy the soup. Thank you for sharing the changes you make.
Made this for lunch today! Love the idea of adding cashews. I also added potatoe, fresh rosemary & thyme, celery, turmeric, paprika, cumin. Was delicious. The fresh herbs really made it taste fresh!
I resisted using cheddar and sprinkled nutritional yeast instead. Was still amazing!
Thanks for this!
Hi Monica – Happy to hear you enjoyed the soup. Thank you for sharing back the changes you made!
This soup was easy to make and I followed the recipe to the letter. It tasted very bland to me – is there anything else you would suggest to put in? It seems like I’m in the minority and everyone else liked it.
Hi Linda – thank you for sharing back your experience. I would say add other veggies to your liking such as shredded carrots or celery. Increase the spices and maybe add some cheese (if you are not vegan) to increase the taste.
AMAZING!! I did it without the cinnamon and lemon juice (mostly because I forgot) and I added celery. Added a little extra broth and it was so great even my 18 month old loved it! Also mixed it into pasta for great added flavor.
Hey Shweta – So glad to hear you enjoyed the soup. Even more exciting is that your little one enjoyed it too. Thank you for sharing back your review!
This soup was wonderful! I made a couple of adjustments. I did not use oil and instead water sauteed the onions. Instead of cashews, I used cooked white beans, which made it plenty creamy. I also did not add salt, as I used salted broth and felt that was salty enough. This one’s a keeper!
Hey Trish – Such awesome ideas for variations. I love the idea of white beans to thicken and add protein to the soup. Thank you for sharing back!
So easy & tasty! This soup has an interesting, gentle flavour with a nice kick of heat if you add the red pepper flakes when you serve. I made this today for my lunches this week but I don’t think its going to last that long.
I did substitute coconut milk for the cashews, because I didn’t have any but I suspect that didn’t make a huge difference in flavour. Adding this one to the make again file!
Hey Heather – Glad you enjoyed the cauliflower soup. Thank you so much for sharing back the changes and your review!
Just discovered your website and this was the first recipe that I tried. Sooo creamy and yummy. Looking forward to trying some more of your recipes.
Hey Karen – So glad you enjoyed the soup. Thanks for sharing back your review and I would love to hear if you try any other recipes!
If you’re looking to cut some calories from those nuts/coconut milk, try to use pureed eggplant for a super creamy recipe.
Hey Pelle – Thanks for the suggestion!
Thank you Meeta for the recipe. I just might try it. I don’t like the texture of cauliflower, but this is pureed, so maybe I will like it a lot more. I will have to restrain myself not to add more tumeric, because I love the color it adds!
I wonder if your nutrition facts are for the entire recipe instead of the 4 servings. It might be more useful for people if you would list the nutrition for a single serving.
I haven’t researched it, but I would really like to have a recipe for a vegan vegetable stock that could be used for many recipes. Something I could freeze and have on hand for whenever I needed it. This recipe calls for a vegetable stock, so I thought I’d mention it as a potential topic for a future blog for you.
I will let you know if you convert me to being a cauliflower eater!
Hello Pat – I thought that the taste of cauliflower was subtle in this soup. I hope you like it. Otherwise I have a broccoli soup coming up next week too. The nutrition facts are for a single serving, I will update that in the notes. I will definitely add vegetable stock to my list for recipe ideas. Thank you so much!