Name: Instant Pot Cauliflower Soup [Vegan]
Prep time: 5 min
Cook time: 4 min
Total time: 9 min
Ingredients: 1 yellow onion (roughly chopped); 1 large head of cauliflower (broken into large florets); 4 cups low sodium vegetable broth; 1 teaspoon garlic powder; salt + pepper (to taste); crispy chickpeas; vegan parmesan cheese; red pepper flakes, hot sauce, or black pepper; fresh herbs like chives, parsley, basil, or cilantro

Why you’ll love this soup

Wholesome: It’s made using healthy ingredients, with no fillers, no oil, and just the good stuff. 😉

Kids love it! My little ones devour this with some rice or pasta on top to bulk it up.

Allergen-friendly: This vegan cauliflower soup is suitable for almost anyone. It’s vegetarian and vegan-friendly, dairy-free, egg-free, gluten-free, soy-free, and nut-free!

It’s an Instant Pot cauliflower soup recipe but also includes stove-top directions, so if you don’t have a pressure cooker, no problem!

Low in calories: So go ahead and have seconds, or add in some fill-ins to bulk up your meal.

Quick + simple! Only 4 ingredients are needed, very little prep and hands-on time, so it’s perfect for busy weeknights.

Ingredients

Here’s what you’ll need to make this tasty vegan cauliflower soup recipe.

head of cauliflower, yellow onion, bowl of seasoning and measuring cup filled with broth on marble counter — *See recipe card for quantities.*

Cauliflower: Use a large head of cauliflower or two small ones. Your cauliflower should be firm and tightly closed with no dark or bruised spots.

Broth: Use your favourite flavourful broth. I like this homemade bouillon for all my broth needs.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Cauliflower, broth and seasoning inside Instant Pot.

Add everything to your Instant Pot, stir, and close the lid. Set to high pressure for 4 minutes and quick release. (photo 1)

Scoop of cauliflower soup in ladle being held over pot.

Use an immersion blender to puree the soup until smooth and creamy. Taste and adjust for salt + pepper. (photo 2)

NOTES:

See the recipe card below for stove top directions.
If you don’t have an immersion blender, carefully transfer the soup to a stand blender and puree in batches. Use extreme caution and don’t overfill your blender.

Serve your Instant Pot cauliflower soup with red pepper flakes, black pepper, basil, or hot sauce.

Bowls of cauliflower soup with roasted chickpeas on top and Instant Pot in background.

Variations

So many ways to customize this vegan cauliflower soup! Here are several options for you:

Top your bowl with vegan bacon bits, shredded vegan cheese, croutons, crispy chickpeas, green onion, roasted cauliflower florets, and/or roasted sunflower or pumpkin seeds.
Drizzle your soup with a little cashew cream (vegan sour cream), coconut milk, lemon juice, or olive oil.
Make it a roasted cauliflower soup by roasting the cauliflower and onion on a baking sheet in your oven until golden brown. Then puree everything in a blender, or a pot with an immersion blender.
Bulk it up and make this simple soup suitable for a main dish by adding a scoop of cooked brown rice, cauliflower rice, pasta, barley, farro, or quinoa to each bowl before serving.
For a thicker soup, add 2 roughly chopped potatoes to the soup and puree together with the cauliflower once cooked. Or, add ½ cup of raw cashews before blending.
Add protein with a can of white beans or a block of silken or soft tofu and puree into the soup.
Add more seasoning if desired. This soup is designed to be simple, using minimal ingredients, while still delivering great flavour. If preferred, add some cumin, turmeric, ground ginger, coriander, celery seed, nutritional yeast, or smoked paprika to amp up the flavours.

📖 Recipe