What to serve with Cream of Cauliflower Soup:

If you are serving this as a main course, then a serving is 2 cups. If it is a side or starter, then one cup should do it. If you are serving as a side dish, this recipe pairs well with my chopped winter salad or my Caesar Salad with home-made egg free dressing.

How to make bread croutons:

I made rye bread croutons to go on top of this by cubing rye bread (I like the kind with caraway seeds.) I essentially adapted my Crouton Recipe to make them. I tossed them with avocado oil, salt and pepper and baked them at 350 until they were crispy- about 12 minutes. I stored them at room temp for a few days in a Ziplock bag.

What to garnish this soup with:

I also topped the soup with chives for a little bit of color. Scallions or red onion would also be a nice option. You could also garnish with a little extra cheddar cheese if you like. And bacon would be obscenely good!!

How to purée the soup without an immersion blender:

If you don't have one, do it carefully in batches in the blender. Take care when blending hot liquids!!! Don't overfill and make sure the lid is on tight, and cover it with a dish towel and hold it down so it can't pop off.

Instant Pot Cream of Cauliflower Soup

Name: Instant Pot Cream of Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 cups vegetable or chicken broth; 1/3 cup beer or 2 tablespoons dry sherry; 2 teaspoons brown deli mustard; 1 teaspoon dry thyme; 1 teaspoon salt; ½ teaspoon ground white pepper; 2 medium gold or white potatoes, peeled and cut into chunks; 2 stalks celery, chopped; 2 cloves garlic, minced; 1 large onion, chopped; 1 parsnip or carrot, peeled and chopped; 6 cups cauliflower florets (about 1 head); 8 ounces sharp white cheddar cheese; ½ cup half and half

Description

Today’s new recipe for Instant Pot Cream of Cauliflower Soup with sharp white cheddar cheese is the first of my new pressure cooker recipes here on Healthy Seasonal Recipes. But if you haven’t bought an instant pot yet, there’s a slow cooker option as well.

Ingredients

Units Scale

6 cups vegetable or chicken broth
1/3 cup beer or 2 tablespoons dry sherry
2 teaspoons brown deli mustard
1 teaspoon dry thyme
1 teaspoon salt
1/2 teaspoon ground white pepper
2 medium gold or white potatoes, peeled and cut into chunks
2 stalks celery, chopped
2 cloves garlic, minced
1 large onion, chopped
1 parsnip or carrot, peeled and chopped
6 cups cauliflower florets (about 1 head)
8 ounces sharp white cheddar cheese
1/2 cup half and half

Cook Mode Prevent your screen from going dark

Instructions

Whisk broth, beer, mustard, thyme, salt and pepper in the insert of an instant pot or a large slow cooker. Add in potatoes, celery, garlic, onion, parsnip, and cauliflower.
For instant pot close lid and set float valve to seal. Set to high for 10 minutes. If using slow cooker set to low for 8 hours.
For Instant Pot, when timer goes off, carefully turn valve to release steam (use tongs and oven mits to prevent steam burn.)
4. Puree soup with an immersion blender (or very carefully in batches in a blender) to desired smoothness. Stir cheese and half and half into hot pureed soup. Serve hot!

Notes

Pressure Cooker Tips:

Once the soup ingredients are stirred together, seal the lid close by twisting it. If it is plugged in, it should make a clever bleeping noise to let you know you’ve secured the lid correctly.

Next- a super important detail- turn the valve on the top to “seal” position. That closes up the chamber so that the pressure can build up inside the pot.

Then turn it on to high for 10 minutes. Note: it takes a while for the pot to come up to pressure. Like 12 or 15 minutes. Then the timer will start. This is normal.

Once the timer goes off (and the Instant Pot beeps loudly) you can release the pressure, but MAKE SURE YOU DO SO SAFELY! Here’s how: Put an oven mitt on your hand. Put a set of tongs in the oven mit. Use the tongs to twist the valve to release to “quick release” the steam. It will splutter a bit, so the oven mitt will protect you from any spray or steam.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: soup
Method: Small Appliance
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 245
Fat: 15 g
Saturated Fat: 8 g
Carbohydrates: 17 g
Fiber: 4 g
Protein: 10 g