Sometimes, meals don’t have to be fancy. A humble bowl of cauliflower soup paired with a slice of crusty bread is more than enough — nutritious, comforting, and filling. With the help of my trusty Instant Pot, this simple recipe comes together effortlessly. Another hearty meal, settled!
Here’s how I do it!
Ingredients
1 onion, sliced
6 cloves garlic, minced
2 heads cauliflower, broken into florets
½ cup water
Salt, to taste
Freshly ground pepper, to serve
Method
1. Prep the Veggies
• Slice the onion and mince the garlic.
• Break the cauliflower into medium-sized florets.
2. Roast the Cauliflower (Optional but Recommended)
• Place cauliflower florets on a baking tray and roast in a preheated oven on high (about 220°C) for 15–20 minutes until slightly browned.
• This adds a rich, nutty flavor.
3. Sauté Aromatics
• Turn on the Instant Pot to Sauté mode.
• Add a drizzle of oil and sauté the onions and garlic for about 3–4 minutes, until fragrant and slightly softened.
4. Add Liquids & Seasoning
• Stir in the salt, then pour in the chicken stock.
• Add in the roasted cauliflower and ½ cup water.
5. Pressure Cook
• Close the lid, set the Instant Pot to Pressure Cook on High for 30 minutes.
• Once done, quick release the pressure.
6. Blend Until Smooth
• Using an immersion blender, carefully blend the soup in the pot until smooth and creamy.
• Add more water if needed to adjust consistency.
7. Serve
• Ladle into bowls and top with freshly ground black pepper.
• Serve warm with focaccia!
A Singaporean Mum 
Leave a comment