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I have been loving making soups in my Instant Pot lately. My latest creation is this vegan cauliflower potato soup recipe. This creamy vegan soup is made in the pressure cooker and with freshly roasted cauliflower. It is extremely simple and perfect for a starter dish or as a yummy lunch. I love that it’s still creamy even though there is no dairy in it. I used a can of full-fat coconut milk to get the consistency of a cream of cauliflower soup!
Instant Pot Soups
The instant pot pressure cooker has become my go-to tool in making soups. This instant pot potato soup took only 40 minutes to make from chopping to serving. If it was made in the slow cooker, it would take 5 hours on high and on the stove at least an hour. It is so much cleaner and easier to make soup in the instant pot. I am actually considering getting a second one for the holidays. I have the 6 Quart Instant Pot right now and really want the 3 Quart Instant Potfor smaller meals.
- Instant Pot Carrot Soup
- Beet Root Soup
- Instant Pot Pho Soup
- Homemade Chicken Soup made in the Instant Pot
- Instant Pot Beer Cheese Soup
What to Serve with Dairy Free Potato Soup?
Since this dairy-free potato soup is my favorite dinner starter, I love serving the following food with my cauliflower soup:
- Instant Pot Beef Roast Recipe
- Chicken Francese Dinner
- Baked Chicken Milanese
Health Benefits of Cauliflower
Cauliflower is a pretty amazing food. It is said to have tons of health benefits. I have been reading about cauliflower a lot lately. It is supposed to help fight cancer, boosts heart health, and is an anti-inflammatory that helps with digestion. It’s also super tasty and goes great in soups!
Cauliflower is actually considered a beauty food because of all the antioxidants in it. They help resist aging caused by exposure to everyday pollutants and sun. Here are some awesome cauliflower recipes that you with love:
- Julia Child Cauliflower Au Gratin
- Low Carb Egg Muffins
- Instant Pot Cauliflower Mashed Potatoes
- Easy Buffalo Wing Cauliflower
- Parmesan Cauliflower Casserole
Vegan Cauliflower Potato Soup Recipe
Cauliflower Potato Soup Ingredients
- 3 Potatoes
- 2 Heads of Cauliflower
- 1 Can of Coconut Milk
- 32 oz of Vegetable Broth
- 1 Tablespoon Sea Salt
How to Make Cauliflower Soup?
Start by slicing up 2 head of cauliflower. Remove the green leaves and keep the white stems.
Separate the two heads so that one will go into the instant pot and the other will roast in the oven. Of course, all the stems can go into the instant pot with the vegetable broth.
Next, peel the three potatoes and slice them into 1-inch pieces. This helps them cook quicker
Add one chopped up head of cauliflower with the stems (no leaves) into the Instant Pot along with the 3 peeled and cut up potatoes.
Then, add a full container of the vegetable broth. The boxed kind is 32 ounces.
Next, sprinkle about one tablespoon of sea salt on top.
Put the lid on the instant pot and press the soup button and time for 35 minutes on high pressure.
Set the pressure valve so that it’s close and the veggies will be pressure cooked.
How to Roast Cauliflower?
While you wait, roast cauliflower in the broiler at 500 degrees F for 20 minutes. You want the cauliflower to be a little burnt on top. Feel free to spray a little olive oil over the cauliflower before roasting.
I moved the oven shelf to the middle so that the cauliflower would roast slowly while the instant pot soup cooks.
Remove the cauliflower from the oven and cover with foil to keep it hot.
Blend the Cauliflower and Potato Soup
When the instant pot beeps showing that the pressure cooking is complete, you can quick release the steam. Make sure to be safe and keep kids and hands away from the vent.
Also, I vent away from my cabinets because it can get really messy and steam up my cabinets.
Once the instant pot is done venting, Shut it off and let cool for a couple of minutes so that it’s not scorching hot.
Using an immersion blender, blend everything in the instant pot so that it’s smooth.
Then, add the can of full-fat coconut milk and blend until fully mixed. It’s a healthy fat and makes the soup so creamy. Who knew you can skip the dairy and still have a creamy soup!? My favorite coconut milk is from Thai Kitchen.
Serve the cauliflower soup hot and add in the roasted cauliflower to give the soup an awesome heartiness.
Notes
You can garnish this cauliflower potato soup with scallions, chives, and even bacon. If you think of it like loaded baked potato soup, you can pretty much add anything that goes well on a baked potato.
Vegan Cauliflower Potato Soup Recipe
Yummy vegan soup made in the Instant Pot Pressure Cooker - you'll fall in love with this Cauliflower Potato Soup Recipe made with canned Coconut milk
Course Soups
Cuisine American
Keyword Cauliflower
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
Servings 4 people
Calories 364kcal
Author April Golightly
Ingredients
- 3 Potatoes peeled
- 2 Cauliflower
- 13.5 oz Coconut Milk
- 32 oz Vegetable Broth
- 1 Tablespoon Salt
Instructions
Start by slicing up 2 head of cauliflower. Remove the green leaves and keep the white stems.
Separate the two heads ofcauliflower so that one will go into the instant pot and the other will roast in the oven. All the stems can go into the instant pot with the vegetable broth.
Next, peel the three potatoes and slice them into 1-inch pieces. This helps them cook quicker.
Add one chopped up head of cauliflower with the stems (no leaves) into the Instant Pot along with the peeled potatoes.
Add afull container of the vegetable broth - 32 ounces into the Instant Pot.
Sprinkle about one tablespoon of sea salt on top.
Put the lid on the instant pot and press the soup button and time for 35 minutes at high pressure.
Set the pressure valve so that it’s close and the veggies will be pressure cooked.
Roast the remainder of the cauliflower in the broiler at 500 degrees F for 20 minutes. It is ready when the cauliflower to be a little burnt on top. Feel free to spray a little olive oil over the cauliflower before roasting. Movethe oven shelf to the middle so that the cauliflower would roast slowly while the instant pot cauliflower potato soup cooks.
Remove the cauliflower from the oven and cover with foil to keep it hot.
When the instant pot beeps showing that the pressure cooking is complete, you can quick release the steam. Make sure to be safe and keep kids and hands away from the vent.
Once the instant pot is done venting, shut it off and let cool for a couple of minutes so that it’s not scorching hot.
Using an immersion blender, blend everything in the instant pot so that it’s smooth.
Then, add the can of full-fat coconut milk and blend until fully mixed.
Serve the cauliflower soup hot and add in the roasted cauliflower.
Nutrition Facts
Vegan Cauliflower Potato Soup Recipe
Amount Per Serving
Calories 364Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 18g90%
Cholesterol 0mg0%
Sodium 2765mg115%
Potassium 1729mg49%
Carbohydrates 39g13%
Fiber 9g36%
Sugar 7g8%
Protein 11g22%
Calcium 128mg13%
Vitamin C 157.7mg191%
Vitamin A 485IU10%
Iron 9.5mg53%
* Percent Daily Values are based on a 2000 calorie diet.
Vegan Soup Recipes
Here are some more vegan soups that you will love:
- Easy Sweet Potato Soup
- Classic Tuscan Tomato Soup
- Vegan Paleo Chili Recipe
