Creamy Cauliflower Vegan Soup (Stove Top, Instant Pot)
Dairy Free Cauliflower Soup, Plant Based, Low Carbs, Low calories, Healthy soup. Gave both Instant Pot Electric Pressure Cooker and Stove top methods with step wise pics, tips.
Equipment
- Sauce Pan / Vessel (for stove-top method)
- Instant Pot or Electric Pressure Cooker (for IP method)
- Hand Blender/Processor/Blender.
Ingredients
- 1 count Cauliflower (large size)
- 2 stalks Celery
- 2 tablespoons Extra Virgin Olive Oil
- as per taste Salt
- 1 teaspoon White Pepper Powder
- 2 count Garlic Cloves (crushed)
- as required Water (room temp)
- ½ cup Raw Cashews
- 1 cup Hot Water
- ½ cup Fresh Parsley (chopped)
- 2 teaspoons Thyme (fresh / dried)
To Garnish:
- 2 tablespoons Roasted & Salted Cashew Nuts
- 1 teaspoon Freshly Ground Black pepper
Instructions
PREP WORK:
- Gather all the ingredients at one place. Pluck the florets from the cauliflower. Chop the celery stalk, garlic pods and parsley.Take the raw cashews into a cup, add enough hot water. Let it soak.
STOVE TOP METHOD (15 mins):
- Put a large vessel / heavy bottomed pan, on stove top under medium flame. Add Olive oil, let it heat.
- Add the celery stalk pieces, chopped garlic. Saute until the celery softens. Might take 2-3mins.Later add the salt, thyme, cauliflower florets, white pepper powder. Mix up everything.
- Pour water upto the level the vegetables are covered, close the lid. Cook until the cauliflower is completely soft. Then switch the flame off, add the chopped parsley and soaked cashew nuts (along with soaked water)
- Transfer everything into a blender / processor and puree it. Or else, use an electric hand blender.If the soup is thin, put it on flame for 3-4 mins until the desired thickness is reached. Later switch off.
- Serve immediately in a serving bowl, garnish with the roasted cashew nuts and freshly ground black pepper. Done!!
INSTANT POT METHOD (10 mins):
- Switch the Instant Pot ON, set to SAUTE mode, for 3 mins. Add the oil, the celery stalk pieces, chopped garlic. Saute until the celery softens. Might take 2-3mins.
- Switch the Instant Pot ON, set to SAUTE mode, for 3 mins. Add the oil, the celery stalk pieces, chopped garlic. Saute until the celery softens. Might take 2-3mins. Later add the salt, thyme, cauliflower florets, white pepper powder. Mix up everything. Press CANCEL button.
- Pour water upto a level where everything is covered. Close the lid, set the VALVE to SEALING, mode to PRESSURE COOK, under HIGH PRESSURE, for 5 mins. Later release the pressure naturally. Add the chopped parsley and soaked cashew nuts (along with soaked water).
- Transfer everything into a blender / processor and puree it. Or else, use an electric hand blender. If the soup is thin, SWITCH ON the gadget, on SAUTE MODE for 3-4 mins until the desired thickness is reached. Later switch off.
- Serve immediately in a serving bowl, garnish with the roasted cashew nuts and freshly ground black pepper. Done!!
Notes
Please see the MAIN POST for step wise pics & recipe TIPS!