Creamy Cauliflower Soup
quick, easy, nutritious, and tasty.
YIELD
about 2 litres of soup
PREP. TIME:
10 min – give or take
COOKING TIME:
15 min. for instant pot (you can do a quick release on this one)
Good For:
any day
Introduction
About this Recipe
This is go to recipe is a product of trial and error. I always like cream of broccoli soup but no everyone can digest broccoli so I looked for something comparable. The processed cheese and lentils are about nutrition and texture.
Ingredients
- 1 large onion, diced
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 head of cauliflower, chopped roughly
- 1 cups Water (use 2 cups if its a large head of cauliflower)
- 4 cups chicken stock (4 c. water + 8 t. bovril)
- 1/4 cup red lentils (well rinsed) – optional
-
4 cups Chicken or vegetable stock)
- 1 T chopped parsley (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 teaspoon paprika (sweet or smoked)
- 1/4 teaspoon ground black pepper
- 2 slices processed cheese (3 if they’re thin)
Step by Step Instructions
Instant Pot : Step 1
Place instant pot on sauté setting, add olive oil & butter. As soon as the butter starts to melt add onions and fry until translucent but not brown.
Instant Pot : Step 1
Chop cauliflower roughly, and add to the onions along with water, stock, lentils, parsley and seasonings. Turn off instant pot. Put the lid on and select high pressure for 15 minutes.
Instant Pot : Step 3
As soon as the pot beeps you can do a quick release or, if your busy, let it stay on warm until you’re ready. Open the lid and add cheese slices.
Tip
remember to rinse you lentils well. stone soup is good in stories but not in reality. put them in a regular flour sieve and run cold water over while rubbing through your fingers until the water coming out the bottom runs clear.
Instant Pot : Step 4
use a hand blender to purée the soup to a smooth consistency and serve.
Curried Lentil Soup
- 1 large onion, diced
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 head of cauliflower, chopped roughly
- 1 cups Water (use 2 cups if its a large head of cauliflower)
- 4 cups chicken stock (4 c. water + 8 t. bovril)
- 1/4 cup red lentils (well rinsed) – optional
-
4 cups Chicken or vegetable stock)
- 1 T chopped parsley (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 teaspoon paprika (sweet or smoked)
- 1/4 teaspoon ground black pepper
- 2 slices processed cheese (3 if they’re thin)
Instant Pot instructions: Place instant pot on sauté setting, add olive oil & butter. As soon as the butter starts to melt add onions and fry until translucent but not brown.
Chop cauliflower roughly, and add to the onions along with water, stock, lentils, parsley and seasonings. Turn off instant pot. Put the lid on and select high pressure for 15 minutes.
As soon as the pot beeps you can do a quick release or, if your busy, let it stay on warm until you’re ready. Open the lid and add cheese slices.
Use a hand blender to purée the soup to a smooth consistency and serve.
More Recipes
SOUPS
