EASY CAULIFLOWER SOUP That You Will LOVE│INSTANT POT & STOVE TOP│BUSY WORK WEEK Recipe
There is something so satisfying about cooking a delicious and warm seasonal soup. This recipe is so easy and fast to make. It is low carb, gluten free, dairy free and sooooo tasty. It has a velvety creaminess, thanks to its SECRET ingredient. We are going to be making this soup in our INSTANT POT. If you don’t have an instant pot you can make it on the stove. Complete instructions below. We will be roasting the cauliflower, but you can skip this step and jump to sautéing, or even just DUMP and GO! What other recipes are you interested in? Let me know in the comments below!
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⏰TIME STAMPS⏰
0:00 – Easy Cauliflower Soup Intro
1:03 – Recipe Starts
2:38 – Using Our Instant Pot!
4:44 – Serving our Soup and Outro
★ Binge watch cooking videos – https://www.youtube.com/playlist?list=PLMxA48sPLzTlazSfdnV-k39MEYzlRMqtw
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★ BUSY WORK Week Recipes: https://www.youtube.com/playlist?list=PLMxA48sPLzTmn0PLlmfmnEZoIKTr2WxJ9
★ Soup Recipes: https://www.youtube.com/playlist?list=PLMxA48sPLzTkU1vEy5li2iReeHl47vm1s
INGREDIENTS:
1 head Cauliflower
1 Garlic Bulb
1 Leek
½ cup Raw Cashews
1 teaspoon Pink Salt
½ teaspoon White Pepper
5 cups Vegetable Broth
Drizzle of Olive Oil
Salt and Pepper to taste
Fresh Italian Parsley to garnish
INSTANT POT INSTRUCTIONS:
1. Preheat oven to 400F. Cut up and wash cauliflower into florets. Place on a lined baked tray. Cut off top of garlic and place on a foil packet with a drizzle of olive oil over the cut top. Close foil packet and place on baking sheet. Roast for 20 min. Flip over and roast for 10 more minutes. Remove from oven. Chop and wash leeks.
2. Set INSTANT POT to saute on HIGH. Add a drizzle of olive oil and then add the leeks. Saute for 1-2 minutes. Add roasted garlic, Cauliflower, cashews and broth. Deglaze the pot. Hit cancel and set to HIGH PRESSURE for 15 minutes. Perform a quick release. Using an immersion blender blend until smooth. Salt and pepper to taste. Enjoy!
STOVE TOP INSTRUCTIONS:
1. Preheat oven to 400F. Cut up and wash cauliflower into florets. Place on a lined baked tray. Cut off top of garlic and place on a foil packet with a drizzle of olive oil over the cut top. Close foil packet and place on baking sheet. Roast for 20 min. Flip over and roast for 10 more minutes. Remove from oven. Chop and wash leeks.
2. In a large stick pots over medium high heat, add a drizzle of olive oil. Add leeks. Add roasted garlic, cauliflower, cashews and broth. Stir in well. Bring to a boil, then reduce heat to a simmer, cover partially, and cook for 30-45 minutes, or until cashews are softened. Using an immersion blender blend until smooth. Salt and pepper to taste. Enjoy!
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I just wanna hold hey guys welcome back To my channel if this is the first time You're here my name is Tara I've been Asking each week up in the cards what You'd like to see next you guys have Really been loving my instant pot recipe Videos as well as my soup series so Today we are gonna make some of the most Incredible cauliflower soup you've ever Tasted and if you've never had Cauliflower soup it's delicious we're Gonna use our instant pot if you don't Have an instant pot you can still make This recipe and I will leave complete Instructions for both methods as well as A full ingredient list in the Description box below before we get Started if you have not already I would Love for you to be a part of this Community you do that by hitting the red Subscribe button that's right below this Video be sure to click the bell icon That way you're notified each time I Post a new video if you guys are ready To make some incredibly delicious Cauliflower soup then keep on watching So this soup of course is gonna start With cauliflower so the first thing we Need to do is pull off these big green Leaves then we can get to the core of The cauliflower and cut that part off And then we're gonna pull it into Florets next we're gonna grab our garlic I'm making an extra because I love to
Have roasted garlic on hand in the Refrigerator so the key here is to cut The top off drizzle it with olive oil And make a little foil packet then I'm Grabbing my baking sheet and lining it With parchment paper I'm gonna roast my Cauliflower and the garlic in the oven First if you don't want to roast you Want to skip this stuff you can set your Instant pot to saute and just saute it For like three or four minutes the Cauliflower and then add the garlic so It doesn't burn I highly recommend doing One of these methods because it's really Going to add a lot of flavor and depth To your dish if you absolutely don't Want to roast or saute you can just Throw everything inside of the instant Pot so it's up to you so we're gonna Just tear off all of the cauliflower Into florets And then drizzle it with some olive oil Remember we're just looking to get a Caramelization here we're not looking to Fully cook the cauliflower because of Course it's gonna cook in our instant Pot we're gonna hit it with some salt And pepper and then we're gonna add the Foil packets and roast it for 20 minutes Then we're gonna take it out of the oven This is kind of what it should look like The nice caramelization happening we're Gonna flip it over we're gonna roast it For 10 more minutes now we're gonna grab
Our instant pot we're gonna set it to Saute on high and we're gonna put a Drizzle of olive oil in I'm using leeks Here because of course they're in season And I have a lot of them in my house if You don't have leeks you can use a Regular onion you can use a few shallots I just love the extra depth of flavor That leeks provide and then of course We're gonna add a whole entire bulb of The garlic that I squeezed out of the Skin and all of the roasted cauliflower This soup is so incredibly easy and now For our secret ingredient we're gonna Add our cashews because we're cooking The cashews in the instant pot with the Soup they're gonna blend very very Easily I had no trouble whatsoever just By using my immersion blender I Absolutely love using cashews because Not only does it provide such a Creaminess to the soup without using any Heavy cream or even coconut cream but it Also really ramps up the protein in the Soup so it's a win-win in my book see How I'm scraping the bottom of the pot This is very important so you don't put The burn signal then I'm gonna add my Vegetable broth you can use any kind of Broth that you like and then I'm gonna Add just a little bit of water and I'm Gonna add some white pepper I absolutely Love white pepper guys if you haven't Tried white pepper in soups I highly
Recommend it making sure your silicone Ring is on we're gonna hit cancel set Our instant pot to high pressure for 15 Minutes As soon as it's done we can perform a Quick release and as soon as the pin Drops it's safe to open and now it's Time for us to puree our soup I'm using My immersion blender it's so incredibly Handy if you don't have one of these you Can of course transfer it to a regular Blender just be careful because the soup Is hot such a velvety texture without Any milk or coconut cream it's pretty Amazing so this is where you want to Taste your soup see if it needs anything So mine I decided to add a little bit of Black pepper and a little bit more salt The soup is that simple so we're gonna Ladle it into our bowls incredibly warm Satisfying very nutritious low carb high Protein you guys are going to absolutely Love this recipe what did you think of Today's video drop me a comment below Let me know either a recipe idea you Have a video series you're interested in Do you want to see more soup recipes Instant pop baking let me know I would Love to hear from you if you liked Today's video and you want to see more Like it be sure to hit that like button And share this video on all of your Social media with your friends your Family your co-workers or anyone else
That you know that is interested in Healthy but delicious recipes thanks so Much for watching and I will see you in The next video bye guys