How To Make Instant Pot Cream of Cauliflower Soup | Healthy Instant Pot Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop up 2 heads of cauliflower and add them to the Instant Pot.

Pour in 3 cups of vegetable broth.

Add in some cloves of roasted garlic.

Put the lid on the Instant Pot and set the timer for 5 minutes on the pressure cook setting, ensuring it's in the sealing position.

After cooking, release the steam and remove the lid.

Reserve half of the cauliflower using a slotted spoon, trying to leave the garlic behind.

Season the remaining soup with 2 teaspoons of seasoned salt, 1 teaspoon of garlic powder, 1 teaspoon of black pepper, and 1 teaspoon of Italian seasoning.

Blend the soup in the pot until smooth using an immersion blender.

Add 2 cups of non-dairy milk to the blended soup.

Add 1 to 2 tablespoons of ghee to the soup.

Stir in 1/4 cup of Parmigiana Reggiano and a bunch of chives.

Stir back in the reserved cauliflower for texture and give it a final stir.

Cooking Techniques

Equipment Needed

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Dietary

Allergens