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!
(scroll down for interactive, printable recipe card, grocery list and more!)
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.
Don’t forget to add this recipe to your meal plan! Use our convenient, FREE Healthy Meal Planner!
Check out the instructional video for Romanesco Cauliflower Instant Pot Soup here:
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings |
servings
|
- 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
Ingredients
|
- 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.
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