Instant Pot Vegan Cauliflower Soup

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 cup coconut milk
• 2 tablespoons fresh parsley, chopped

Directions

1. Set the Instant Pot to sauté mode and add the olive oil. Add the garlic and cumin and sauté for 1-2 minutes.
2. Add the cauliflower florets, vegetable broth, sea salt and black pepper to the Instant Pot and stir to combine. Close the lid and set the Instant Pot to pressure cook mode for 8 minutes.
3. When the Instant Pot is done cooking, carefully release the pressure and open the lid. Using an immersion blender, blend the soup until smooth.
4. Stir in the coconut milk and parsley. Serve warm.

Interesting Facts

• Cauliflower contains a variety of vitamins and minerals, including calcium, magnesium, potassium, and vitamins C and K.
• Using an immersion blender to make soups is a great way to make them creamy and smooth without adding any dairy.
• The Instant Pot is a great tool for making vegan soups quickly and easily.