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 Roasted Carrot & Red Pepper Soup
Easy Instant Pot Lentil Soup
Instant Pot Broccoli Cheddar Soup
Instant Pot Vegetarian Chili with Quinoa
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!
This is so delicious! I followed the recipe completely, even though I skeptical of the cinnamon. Maybe a little extra garlic. Also added red pepper flakes before blending the whole thing. And added the optional lemon juice. Just amazing and I will be making this again all winter!
Hi Heather – So happy to hear you enjoyed the soup!
Do you use raw cashews in this recipe?
Hi Lori – Yes, I used raw cashews for this soup. Hope you enjoy it!
Tried this today and it’s a winner. I had a few small red potatoes laying around so added them, which made it thicker so had to add an additional cup of stock, but the flavor is out of this world and its so quick and easy. A*
Hi Kim – So glad to hear you enjoyed the soup!
My family loved this soup. I have made it with cashews and pecans and added a zucchini. Thank you so much for this delicious and healthy recipe.
Hi- So good to hear that. Thank you for sharing it back 🙂
This soup is just lovely. It has a pretty lemon color, a thick, creamy texture and a beautifully fragrant aroma. My vegan daughter said, “Great soup, mom!” and my meat-loving son said, “Mom, this is the best soup you ever made!” He “called” the left-overs for lunch tomorrow. 🙂
Hi – So good to hear that. Thank you for sharing it 🙂
Can you freeze this soup?
Hi Mary – I think this soup will freeze really well. Let it cool completely and store in small portioned airtight containers for up to 2-3 months in the freezer.
Hello! What is the serving size on the nutritional information? Thank you so much!
Hi Rachel – It is about 1 1/4 cup per serving. Hope you enjoy the soup!
Thank you for the recipe. I sub the cashews for pecans and added almond milk. I really liked it!
Hi Lucia – Glad to hear you enjoyed the soup!
Made this for the family and they liked it. I am fasting, but, I can attest the smell was delicious and a plus on how easy it was. Thank you for sharing your gifts.
Hi Deanna – Glad to hear your family enjoyed the soup!
I have cauliflower rice in the freezer, do you think that would work well with this recipe?
Hi Sarah – I think cauliflower rice would work well in this recipe. Hope you enjoy the soup!