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.
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
- ¼ teaspoon white pepper
- fine sea salt , to taste
- 3 tablespoons chopped cilantro leaves
- ½ cup sliced green onions , for garnish
- ¼ 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