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Delicious Southwestern Cauliflower Soup--vegan and easy to make.
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4.84 from 6 votes

Vegan Southwestern Cauliflower Soup (Pressure Cooker)

Once you have this simple creamy yet cream-less soup in your recipe repertoire, you’ll be making it over and over. For a more protien-rich soup, add 1 3/4 cup white beans, 1 (14-ounce) can, rinsed and drained. Cooking times based on pressure cooking. Recipe includes instructions for regular cooking too. Makes about 8 cups soup.
Prep Time15 mins
Cook Time15 mins
Course: Soup
Cuisine: Pressure Cooker, Vegan
Keyword: cauliflower, Instant Pot, pressure cooker
Servings: 6 servings.
Calories: 78kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion , chopped
  • 1 clove garlic , minced
  • 5 cups vegetable broth (see note)
  • 1 head (1 1/2 pounds) cauliflower, broken into florets
  • 1 (4-ounce) can diced mild green chilies
  • ½ teaspoon ground cumin
  • 1/4 teaspoon white pepper
  • fine sea salt , to taste
  • 3 tablespoons chopped cilantro leaves
  • 1/2 cup sliced green onions , for garnish
  • 1/4 cup shelled pumpkin seeds , toasted, for garnish

Instructions

  • Heat the olive oil over medium flame, in a pressure cooker or soup pot. (see note) Add the onion and garlic and cook, stirring frequently, until the onion has softened, about 5 minutes. Add the vegetable broth, cauliflower, chiles, cumin, and white pepper.
  • Lock the pressure cooker lid in place and bring to high pressure. Maintain the pressure  for 6 minutes. Quick release the pressure: With an Instant Pot, turn the top dial to vent. For stovetop pressure cooker, place under cold running water.
  • For regular stovetop cooking, cover and simmer until the vegetables are soft, about 25 minutes.
  • Puree the soup using an immersion blender or in a blender jar. Season to taste with salt and pepper. Garnish each serving with cilantro, green onions and pumpkin seeds.

Notes

  • Keep it easy--use instant vegetable bouillon dissolved in hot water for broth.
  • Be sure to sauté the aromatics, the onion and garlic, in a little olive oil first. Skip that step and your soup won’t have the same depth of flavor.
  • For pressure cooking: Lock the pressure cooker lid in place and bring to high pressure. Maintain the pressure  for 6 minutes. Quick release the pressure: With an Instant Pot, turn the top dial to vent. For stovetop pressure cooker, place under cold running water.
  • If a jar blender is all you have, be sure to blend in small batches, transferring the pureed soup to another pot as you go.

Nutrition

Calories: 78kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 786mg | Potassium: 113mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1330IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg