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
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!
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!
This is singlehandedly the best soup I’ve ever made in my life. I initially made this soup back in fall 2019 and I have continued making it every other week since (yes even in Sacramento Summer). I’ve even turned my mom onto the soup and she makes it once a month now. I’ve made it so much by this point that I’ve omitted and added ingredients to my taste. I personally have found that if just quarter the onion and throw it in to the instapot with everything else I get a similar result without the time of sautéing it. I use the same core ingredients to pressurize but omit cinnamon and add cayenne and about 1/4 cup of nutritional yeast with the salt and turmeric when I blend. It tastes so deliciously sinful but I feel so good eating it. Garnish with roasted pepitas, olive oil, and loads of pepper for a truly amazing experience.
Thank you again for the recipe! It’s always a staple in my house.
Hi Audrey – So good to hear that. Thank you for sharing the changes you make. They are great ideas and I am sure will be helpful to others too 🙂
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.
Made this soup today, just love it, I like spicy soup so added 1 tsp of cayenne pepper.
Hi Cate T – So good to hear that. Thank you for sharing it! 🙂
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!