Thai Cauliflower Soup in the Instant Pot
A mildly spiced thai flavoured soup that happens to be vegan! Enjoy
Servings: 4
Ingredients
- 2 tsps coconut oil
- 1 onion chopped
- 1 carrot sliced
- 1-2 cloves garlic chopped
- 1 head cauliflower cut into florets
- 4 cups vegetable broth
- 1 1/2 tbsp red Thai curry paste
- salt and pepper to taste
- 1/4 cup coconut cream (or coconut milk)
Instructions
- Press saute mode on instant pot, add coconut oil and heat 1 minute.Add onion and carrot, cook a few minutes, then add garlic and cauliflower, stir together and cook a couple minutes more, then press cancel.
- Add broth, curry paste, salt and pepper and stir well.Lock on lid, turn pressure valve to sealing, choose pressure cook and set timer for 15 minutes.
- When done, let timer run another 5 minutes then do a quick pressure release by carefully turning pressure valve on lid to venting.
- Open lid and using an immersion blender puree the soup (remove a few florets for garnish if you wish and set aside).Taste and adjust salt and pepper to your tastes.
- Ladle hot soup into bowls, stir in a tablespoon of coconut cream to each bowl (or 2 tbsp if using coconut milk) add reserved cauliflower florets for garnish and serve.