Ingredients
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- 1 large head of cauliflower, broken into florets (about 5–6 cups)
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 cups reduced-sodium chicken broth (for vegan or vegetarian, use vegetable broth)
- 1 13.5–ounce can full-fat coconut milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 scallions, chopped
- 3 slices cooked bacon, crumbled (omit for vegan)
Instructions
- Combine the cauliflower florets, onion, garlic, and broth in the base of a 6-quart Instant Pot.
- Lock on the lid and set the time to 5 minutes at high pressure.
- When the cook time is up, let the pressure come down naturally for 5 minutes, then quick release any remaining pressure.
- Remove the lid. Add the coconut milk, salt, and pepper. Then, use a hand immersion blender to blend the soup to a smooth consistency. If you don’t have a hand immersion blender, you can carefully transfer the soup to a blender. Blend the soup until it is smooth (note: always be extra careful when blending hot liquids. Put a towel over the top of the blender in case any hot liquids escape).
- Serve immediately. Top each serving with the scallions and bacon crumbles.
Equipment
Buy Now → Notes
- The cook time for this recipe includes time for the Instant Pot to come to pressure, plus the natural release time.
- If you want a lighter soup option with less fat, feel free to replace the full-fat coconut milk with light coconut milk or even unsweetened almond milk.
- If you aren’t dairy-free, you can replace the coconut milk with full-fat milk. Top the soup with shredded cheddar cheese, if desired.
- VEGAN OPTION: replace the chicken broth with vegetable broth and leave off the bacon.
- Refrigerate any leftovers in an airtight container for up to 4 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 349
- Sugar: 5.5 g
- Sodium: 493.4 mg
- Fat: 29.4 g
- Saturated Fat: 21.2 g
- Carbohydrates: 16.6 g
- Fiber: 4.7 g
- Protein: 10.6 g
- Cholesterol: 13.9 mg