Creamy Cauliflower Soup

Screenshot 2024-07-08 140425

Creamy Cauliflower Soup

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 145 kcal



  • 1 medium head cauliflower cut into florets
  • 1 small onion roughly chopped
  • 4 cloves garlic chopped
  • 2 cups chicken bone broth recipe page 3
  • 1 T lemon juice
  • ½ cup full-fat coconut milk
  • ¼ t allspice
  • 2 T ghee optional
  • Sea salt and ground black pepper to taste
  • Optional garnishes: chopped chives black pepper, paprika, crumbled bacon


  • Place the cauliflower, onion, garlic, broth, lemon juice, and allspice in the bowl of the Instant Pot.
  • Secure the lid and move the vent knob to the sealed position. Select “Manual” and cook on high pressure for 5 minutes. Let the pressure release naturally for 5 minutes and then carefully move the vent knob to “Venting” to release the rest of the pressure.
  • Press “Cancel” and remove the lid.
  • Add the ghee (if using) and the coconut milk. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can puree the soup in a blender.
  • Serve hot, topped with your favorite garnishes


Calories: 145kcalCarbohydrates: 10gProtein: 8gFat: 9g
Tried this recipe?Let us know how it was!

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