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This Creamy Cauliflower Soup is so Easy and Quick to make on weeknight dinners in the Instant Pot. The soup is super-rich and full of proteins thanks to the cooked chickpeas. Simple Pantry Staple ingredients are needed: red onion, garlic cloves, EVOO (Extra Virgin Olive Oil), cooked chickpeas, cashews, vegetable broth, nutritional yeast…

Ingredients for this Vegan Cauliflower Soup:

• Zucchini
• White onion
• Garlic
• Cauliflower
• Apple
• Raw cashews
• Cooked chickpeas
• Vegetable broth or water
• Nutritional yeast or vegan cheese
• Fresh rosemary and Sage
• Extra Virgin Olive Oil
• Salt and pepper to taste

How to make this Vegan Protein Cauliflower Soup:

1. Cut zucchini into cubes.
2. Chop garlic cloves and cut the onions.
3. To the Instant Pot add garlic, onion with EVOO, and spices. Let them sauté and combine.
4. Meanwhile, cut cauliflower into florets and apple into cubes.
5. Then add the zucchini and cauliflower florets to the Instant Pot and combine
6. Add the apple with the rest of the ingredients (nutritional yeast or vegan cheese, cashews, fresh herbs, cooked chickpeas, vegetable broth or water, and stir to combine.
7. Close the pot. Let it cook for 7 minutes in high pressure or from the moment it starts to beep if we use a manual instant pot.
8. Once is cooked, let release the pressure before opening the pot.
9. Blend the soup using an immersion blender or a stand blender until creamy, thick, and smooth. Add more salt if needed.
10. When serving add EVOO to taste with red chili flakes and oregano.

If you are bored of plain and no flavor vegetable soups, you need to try this satisfying and flavorful cauliflower soup! As always it is a recipe with real foods and this time it is gluten-free.

Need more inspiration for comforting dinner ideas? Check out our favorite ones:

• Cauliflower & Potato Mash with spicy roast Chickpeas
• Chickpea and Potato Yellow Curry
• The Easiest Dahl | Red lentil curry
• Creamy Mushroom Pasta
• Easy Gnocchi in creamy Spinach sauce

If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations 

Yield: Mains

Easy Creamy Cauliflower Soup | Vegan & GF

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Easy and Quick Creamy Cauliflower Soup to make on weeknight dinners in the Instant Pot. Super-rich and full of plant-based proteins.

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Ingredients

• 4 garlic cloves, chopped
• 1 large cauliflower (750g), cut into large florets
• 1/2 cup (70g) raw cashews
• 2 cans of chickpeas, drained and rinsed (440g)
• 4 cup vegetable broth or water (960 ml)
• 2 small white onions (230g)
• 1 large rosemary and sage
• 1 zucchini, in cubes
• 5 tablespoons nutritional yeast (25g)
• 1 apple in cubes
• Salt and pepper to taste
• 3 tbsp Extra Virgin Olive Oil (EVOO)
• For serving: Fresh lemon juice, red pepper flakes, and EVOO

Instructions

1. To the Instant Pot add garlic, onion with EVOO, and spices. Let them sauté and combine.
2. Then add the zucchini and cauliflower florets and combine, add the apple with the rest of the ingredients and close the pot. Let it cook for 7 minutes in high pressure or from the moment it starts to beep if we use a manual instant pot.
3. Once is cooked, let release the pressure before opening the pot.
4. Blend the soup using an immersion blender or a stand blender until creamy, thick, and smooth.
5. When serving, garnish with Quality Olive Oil with red chili flakes and fresh herbs.