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1 large cauliflower floret
2 tbsp olive oil
1 sweet onion, chopped
5 garlic cloves, chopped
2 cups vegetable broth
1 tsp dried thyme
13 oz canned full-fat coconut milk
1/4 tsp salt
1/4 tsp black pepper
Instructions:
Stove Top:
Prep Cauliflower: Wash and cut into small florets.
Sauté: Heat olive oil in a pan. Add garlic and onion; cook for 4-5 minutes until browned.
Cook Cauliflower: Add cauliflower, thyme, and vegetable broth. Simmer on low for 9-15 minutes until tender.
Blend: Puree the soup with an immersion blender until smooth.
Add Coconut Milk: Stir in coconut milk and cook for 2-3 more minutes. Season with salt and pepper.
Instant Pot:
Sauté: Sauté garlic and onion in olive oil for 1-2 minutes.
Pressure Cook: Add cauliflower, thyme, broth, salt, and pepper. Cook on high pressure for 6-8 minutes.
Blend: Release pressure, blend, and serve.
Serving Ideas:
Top with roasted cauliflower, herbs, vegan cheese, or paprika.
Serve with crusty bread, vegan sandwiches, or a fresh salad.
Tips:
For extra flavor, roast the cauliflower first.
Frozen cauliflower works too!
Nutrition (Per Serving):
Calories: 228 kcal, Carbs: 15g, Protein: 5g, Fat: 19g, Fiber: 3g
A rich, creamy, and simple vegan soup that’s perfect for a quick, comforting meal!
