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close square shot of instant pot cauliflower soup in a light colored bowl
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Mexican Spiced Instant Pot Cauliflower Soup

This Mexican Spiced Instant Pot Cauliflower Soup is easy, comforting and creamy and recipe for weeknight dinners.
Course Main Course
Cuisine American, Mexican, Western
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4
Calories 120kcal
Author Bintu Hardy

Ingredients

  • 1 tablespoon olive oil
  • 2 onion peeled and finely chopped
  • 1 pepper deseeded and finely chopped
  • 1 bay leaf optional
  • 1 teaspoon garlic purée
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons ground cumin
  • chili to taste
  • 1 head large cauliflower approx 675g /1.5 lbs, cut into florets
  • 3 cups (750 ml)vegetable stock
  • salt to taste

Instructions

Instant Pot Cauliflower Soup

  • Switch the Instant Pot to the sauée setting and add the oil to the Instant Pot Insert and sauté the onions, peppers and bay leaf (if using) for 4-5 minutes until the onion is soft.
  • Switch off the heat and stir in the garlic, paprika, cumin and chili.
  • Mix in the cauliflower florets, vegetable stock and salt.
  • Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (depending on IP model), select high pressure and set the timer to 7 minutes.
  • When done allow the pot to NPR for 15 minutes before releasing the rest of the steam using quick release.
  • Let cool for a few minutes, before removing bay leaf and pureeing with an immersion blender.
  • Garnish and serve. 

Stove Top Cauliflower Soup

  • Sauté the onions, peppers and bay leaf in a pot over medium heat until onions are soft.
  •  Stir in the garlic, paprika, cumin and chili followed by the cauliflower florets, vegetable stock and salt.
  •  Cover and simmer for 20 minutes until the cauliflower is cooked through.
  • Let cool for a few minutes before removing bay leaf and pureeing with an immersion blender.

Video

Notes

  • The vegan Cauliflower Soup can be really hot, so make sure it cools down before you blend it.
  • You can decant it into a blender or food processor to purée (after it has cooled down).
  • If you prefer a much thicker soup, then remove about a half cup of liquid before you purée.
  • For a thinner soup, add more broth or add water.
  • Storage - keep in an airtight container inside the fridge for 4 days, or freeze for up to 3 months.
  • If you replace the oil with a no-calorie cooking spray, there are ZERO WW BluePlan SmartPoints in this!

Nutrition

Calories: 120kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Sodium: 806mg | Potassium: 682mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1700IU | Vitamin C: 124.4mg | Calcium: 57mg | Iron: 1.6mg