An Instant Pot soup can be a great solution for busy work-day meals. When I go grocery shopping I typically load my cart with lots of different colored vegetables and fruit, not always knowing what the plan is! This week a head of beautiful romanesco cauliflower made it’s way into the mix. Thanks to my Instant Pot, I was able to throw together a really nice, clean soup with some nutritional complexity. You can make this soup in easily under 30 minutes, maybe even 20 minutes!

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1 head romanesco cauliflower 1 medium yellow onion 4 cloves garlic 1 quart vegetable broth 1/3 cup chopped parsley ¼ cup raw pepitas 1/2 tsp. sea salt ¼ tsp. black pepper Truffle oil for garnish

Combine the cauliflower, onion, garlic and broth in an Instant Pot. Cover the pot and set to cook at high pressure for 8 minutes.

When the pot has reached it’s time limit, let the pressure out of the pot using the venting lever on the top of the Instant Pot. This may take another few minutes.

Remove the lid from the Instant Pot and transfer the cooked mixture into a Vita-Mix or other high speed blender. Add the pepitas and parsley, blend at high speed until smooth. NOTE: When blending hot liquid always start at a very low temperature and then gradually increase speed in order to avoid dangerous combustion.

Transfer the soup back into the Instant Pot container. Season with salt and pepper.

Serve in a bowl drizzled with truffle oil and optional grated nutmeg.

This soup makes a great easy dinner along with a green salad, or divide into jars and take it on the go for simple snacking or a lunch. Enjoy it hot or cold.

Check out the instructional video for Romanesco Cauliflower Instant Pot Soup here:

Romanesco Cauliflower Instant Pot Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Appetizer, Lunch, Side Dish

Servings 4 servings

Calories 188 kcal

Ingredients

  

1x2x3x

• 1 head Romanesco cauliflower
• 1 medium yellow onion
• 4 cloves garlic
• 1 quart vegetable broth
• 1/3 cup chopped parsley
• 1/4 cup raw pepitas
• 1/2 tsp. sea salt or to taste
• 1/4 tsp. black pepper or to taste
• truffle oil for garnish

Instructions

 

• Combine the cauliflower, onion and garlic in an Instant Pot. Cover the pot and set to cook at high pressure for 8 minutes.
• When the pot has reached it’s time limit, let the pressure out of the pot using the venting lever on the top of the Instant Pot. This may take another few minutes.
• Remove the lid from the Instant Pot and transfer the cooked mixture into a Vita-Mix or other high speed blender. Add the pepitas and parsley, blend at high speed until smooth. NOTE: When blending hot liquid always start at a very low temperature and then gradually increase speed in order to avoid dangerous combustion.
• Transfer the soup back into the Instant Pot container. Season with salt and pepper. Note: Depending on the level of sodium in your vegetable broth, you may not even need salt and pepper. Get used to seasoning to your own taste and health concerns.
• Serve in a bowl drizzled with truffle oil.

Notes

 

Nutrition Facts

Romanesco Cauliflower Instant Pot Soup

Amount per Serving

Calories

188

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

8

g

Sodium

 

617

mg

27

%

Potassium

 

503

mg

14

%

Carbohydrates

 

16

g

5

%

Fiber

 

5

g

21

%

Sugar

 

6

g

7

%

Protein

 

7

g

14

%

Vitamin A

 

1550

IU

31

%

Vitamin C

 

120.5

mg

146

%

Calcium

 

40

mg

4

%

Iron

 

2.7

mg

15

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 188kcalCarbohydrates: 16gProtein: 7gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 617mgPotassium: 503mgFiber: 5gSugar: 6gVitamin A: 1550IUVitamin C: 120.5mgCalcium: 40mgIron: 2.7mg

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