There's something truly special about a bowl of creamy, dreamy soup that requires almost no effort from you. This Vegan Instant Pot Cauliflower Soup is exactly that—a hug in a bowl that comes together with a handful of simple ingredients. It’s the kind of meal that makes you feel nourished, comforted, and surprisingly fancy, all at the same time.
Elly, who perfected this recipe, found that its magic lies in its simplicity. You get home, maybe a little tired from the day, and within half an hour, you’re sitting down to something that tastes like it simmered for hours. And the best part? Your kitchen stays clean because it all happens in one single pot. Let’s get started.
This isn't just another soup recipe. It’s a clever, delicious way to get a serious dose of vegetables into your day without it feeling like a chore. The cauliflower transforms into a velvety, rich base that you would swear has cream in it, but it’s completely plant-based.
It’s also packed with gentle, warming spices like turmeric and cinnamon that offer a subtle, cozy flavor. They don't overwhelm, they just make everything taste, well, better. This soup manages to be both incredibly light and deeply satisfying, a combination that’s hard to beat on a busy weeknight.
Gathering your ingredients is the first step to soup success. You'll be amazed at how such a short list can create something so wonderfully complex in flavor.
Here’s a fantastic little secret Elly discovered. Don’t you dare let any leftovers go to waste. The next day, that silky soup can be reheated and tossed with pasta for an unbelievably good vegan Alfredo sauce.
It’s a brilliant two-for-one deal that makes your future self very, very happy. Just warm it up in a pan, stir in your favorite cooked pasta, and you have a whole new gourmet meal in minutes. Who knew cauliflower could be so versatile?
The process is so straightforward, you might just memorize it after the first time. It’s a perfect dance of sauté, pressure cook, and blend.
Start by turning your Instant Pot to the "Sauté" function. Let the olive oil heat up for a minute, then add the diced onion and minced garlic. You’ll sauté them for about 3 minutes, just until they become fragrant and the onion turns a little translucent.
This step is crucial, because it builds the flavor foundation for your entire soup. That smell, the sizzle, it’s the sound of a great meal beginning.
Now, for the easy part. Add the cauliflower florets, raw cashews, ground turmeric, cinnamon, salt, and the vegetable broth right into the pot. Give everything a good stir, making sure the cauliflower is mostly submerged in the liquid.
That’s it. Press "Cancel" on your Instant Pot, secure the lid, and make sure the steam release valve is set to the "Sealing" position. The hard work is officially over.
Select the "Manual" or "Pressure Cook" setting on high pressure, and set the timer for 3 minutes. Yes, just three minutes! The pot will take some time to come up to pressure, and that’s when the real cooking happens.
When the timer beeps, don’t rush it. Let the pressure release naturally for 10 minutes. This waiting period allows the flavors to meld together perfectly and ensures the cauliflower is tender enough to blend.
After the 10 minutes are up, carefully release any remaining steam manually. Open the lid, and immediately stir in that tablespoon of lemon juice. It might seem like a small thing, but it brightens the entire soup and makes the flavors pop.
Now, take your immersion blender and carefully blend the soup right in the pot until it’s completely smooth and creamy. If you're using a standard blender, work in batches and be very cautious with the hot liquid. Ladle it into bowls, and get ready for the grand finale.
Top your beautiful, creamy soup with a sprinkle of fresh parsley and a pinch of red chili flakes if you like a little heat. The contrast of the green herbs and the vibrant yellow soup is just gorgeous.
This soup absolutely begs for a side of crusty, toasted bread for dipping. Tear off a piece, dunk it in, and you’ll understand why this recipe is a keeper.
For the creamiest result, raw cashews are your best friend. They blend into a wonderfully rich and smooth texture that makes the soup feel indulgent. If you have a high-powered blender like a Vitamix, you can achieve an even silkier consistency.
Feel free to play with the spices to suit your taste. The cinnamon adds a warm, subtle depth that is truly special, but you could also add a pinch of nutmeg or smoked paprika for a different twist. Always taste and adjust the salt at the end, after blending.
If you don't have an immersion blender, transferring the soup to a standard blender is perfectly fine. Just remember to leave the lid's center piece off and cover the hole with a kitchen towel to let the steam escape safely while you blend.
This soup stores beautifully, making it a fantastic make-ahead meal. Let it cool completely before transferring it to an airtight container. It will keep happily in your refrigerator for up to 3 days.
You can also freeze it for up to 3 months. Pour it into a freezer-safe container, leaving a little space for expansion. To reheat, simply thaw it overnight in the fridge and warm it gently on the stovetop or in the microwave, giving it a good stir to bring back its creamy texture.
Beyond its incredible taste, this soup is a bit of a wellness warrior. Cauliflower is a fantastic source of vitamins C and K, and it's packed with fiber. The addition of turmeric brings its renowned anti-inflammatory properties to the table, thanks to the active compound curcumin.
The cashews do more than just add creaminess; they provide healthy fats and a bit of plant-based protein, making the soup more sustaining. Together, these ingredients create a meal that truly nourishes your body from the inside out, which is a wonderful feeling.
While this soup is a star all on its own, it also plays very well with others. For a light lunch, pair it with a simple, crisp green salad with a tangy vinaigrette to balance the soup’s creaminess.
For a heartier dinner, serve it alongside a vegan grilled cheese sandwich or a savory tart. The soup’s mild, comforting flavor makes it a versatile starter or main course that can complement a wide variety of dishes, making any meal feel just a little more special.
A nourishing and healing Turmeric Cauliflower Soup made in the Instant Pot. This vegan & gluten-free soup is so easy to make, and the result is creamy, satisfying goodness you will not want to stop eating!
Servings 4
Serving Size 1 cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.