Description
Instant Pot Curry Cauliflower Soup is a cozy blend of spices and creamy coconut milk that warms the soul. Perfect for chilly evenings, this vibrant soup features tender cauliflower mingling with aromatic curry, creating a delightful experience in every spoonful. Easy to make and packed with nutrients, it’s an ideal choice for weeknight dinners or meal prep.
Ingredients
Scale
- 1 medium head cauliflower (about 4 cups, chopped)
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 tbsp curry powder
- 4 cups low-sodium vegetable broth
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Prep your ingredients: Wash and chop cauliflower into bite-sized florets; dice onion and mince garlic.
- Sauté onion and garlic: Set Instant Pot to sauté mode, add oil, cook diced onion until golden, then add minced garlic until fragrant.
- Add cauliflower and spices: Stir in cauliflower florets and curry powder; cook for about 2 minutes.
- Pour in coconut milk and broth: Add coconut milk and vegetable broth; stir gently.
- Pressure cook: Secure the lid, set to high pressure for 10 minutes, allow natural release for 5 minutes before quick-releasing remaining pressure.
- Blend until smooth: Carefully remove the lid, use an immersion blender or transfer batches to a blender for a silky texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg