Happy Friday! Today’s recipe is a heart-warming soup made easily in the Instant Pot.
I like eating soups year-round, but I crave cozy, hot soup when it’s cold and snowy outside like it has been all this month. It’s an instant pick-me-up after spending time outside in the blowing frosty snow.
I hope you enjoy this recipe for Instant Pot Turmeric Cauliflower Potato Soup.
What’s in this recipe?
As you probably guessed from the recipe title, the main ingredients are cauliflower and potatoes.
Cauliflower has a pleasant mild flavour with slightly sweet and nutty notes.
It’s also nutrient-rich, full of vitamins and minerals. For example, it’s an excellent source of vitamin C and K as well as folate and a good source of potassium and magnesium.
Look for cauliflower that are creamy white, have a compact curd, and green stem. Avoid spotted, dull cauliflowers.
Russet Potatoes (aka Idaho potatoes) make up a large amount of this soup.
These have a mild, earthy flavour, are high in starch and low in moisture, which greatly helps this soup thicken and become creamy when blended together.
These tubers are high in carbs, but also contain a good amount of fiber, vitamin C, and potassium.
Choose russet potatoes that are firm, have none to minor surface blemishes and are free of wrinkles, green spots, or dark spots.
Then there’s the awesome combination of onions, garlic, and ginger, which provide a flavourful base to this soup that’s sautéed to bring out their umami flavours.
The above base ingredients are briefly sautéed with the following spices: ground turmeric, ground cumin, curry powder, and of course, salt and black pepper (l prefer sea salt and freshly ground black pepper).
Turmeric is known for its bright golden-yellow colour, pungent, earthy-sweet taste, and antioxidant and anti-inflammatory properties. This spice gives this soup its pretty bright yellow colour.
It pairs wonderfully with the distinctive earthy, spicy flavour of cumin and the sweet and savoury notes in curry powder.
Vegetable broth is the liquid of this recipe and gives the soup depth of flavour. I like to use a low sodium brand if homemade broth or stock is unavailable. If you prefer, you can substitute with a combination of broth and water.
I like to finish the soup with cilantro for freshness and coarsely chopped roasted almonds for a salty crunch. Do you like cilantro? Or does it taste like soap to you?
Of course, adding these two toppings is completely optional. This soup would also be great topped with roasted chickpeas, croutons, sunflower seeds, and/or pepitas too.
How do you make this Instant Pot soup?
Sauté onions until softened. Then stir in garlic, ginger, and spices for another minute or two. Deglaze with vegetable broth. Full recipe ingredients and instructions in the recipe card down below.
Add the remaining ingredients: cauliflower, potatoes, and broth. Give the ingredients a stir.
Cook at high pressure for 8 minutes before applying a quick release.
Use an immersion blender or high-powered blender to blend the soup until it is completely smooth. Taste for additional salt and pepper (or other seasonings).
Place in a bowl and top with fresh cilantro and chopped almonds if you like. Enjoy!
To sum up, this tasty cauliflower potato soup is:
Tasty and good-for-you too.
Filling and satisfying, but doesn’t feel heavy.
Thick and creamy (without the cream): The addition of potatoes gives it an extra creamy texture.
Simple and easy to make: Everything is made in the Instant Pot so clean-up is easy.
Plentiful as it makes about 8 cups.
Great to have as leftovers: It tastes just as good the next day or two.
Vegan and gluten-free too.
I hope you try this Instant Pot soup recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. Please share your recipe pictures!