Instant Pot Cauliflower and Broccoli Curry Soup

On: By: Leslie Cook

I got a little behind on the broccoli from my CSA box this week and had to use that and the head of cauliflower I received as well. I found what looked like a quick and easy recipe on Pinterest, made a couple of modifications to it, and  it came out very nicely, a lovely creamy vegan soup.

Instant Pot Cauliflower and Broccoli Curry Soup

Ingredients

  • Extra virgin olive oil, 2-3 TB
  • Garlic, 2 cloves
  • Onion, 1/2 large
  • Cauliflower head, small, broken into florets
  • Broccoli florets, 2 cups
  • Red bell pepper, 1 small, thinly sliced
  • Potatoes, five or six very small red or blue potatoes quartered
  • Coconut milk, 1 19-oz. can full fat or 2 cups fresh
  • Water, 2 cups
  • Vegeta, 2 tsp.
  • Cumin, 1 tsp.
  • Thyme, dried, 1 tsp.
  • Curry powder, 1-2 TB to taste (My curry powder called itself “hot” — ok — but since I have spice sensitive people, I started with 1 tsp and ended up with 4. The original recipe also called for 1 tsp. cayenne. I prefer hot paprika, but I left it out since the curry had enough bite for my group).
  • Cilantro, fresh, for garnish

Instructions

  1. Prepare the veggies: peel and mince the garlic, petite-dice/chop the onion, cut the pepper into 1″ strips, break or cut the cauliflower and broccoli into florets.
  2. Whisk the seasonings into the coconut milk and set aside.
  3. Add the Vegeta to 2 cups hot water and set aside.
  4. Add the extra virgin olive oil to the Instant Pot and turn on to Saute for 10 minutes.
  5. Add the minced garlic and onion to the pot and saute briefly until softened.
  6. Cancel Saute. Add the water mixed with Vegeta to the pot.
  7. Add the remaining veggies to the pot. I have a mesh basket insert, and I think it’s easier to place the veggies in the basket and put the basket into the pot.
  8. Close the lid and set to Steam for three minutes. When finished, do a Quick Release and open the lid. If you used a basket insert with the veggies, lift it out. Otherwise spoon out most of the veggies into a bowl.
  9. Whisk the coconut milk and seasonings into the water that remains in the bottom of the Instant Pot, and return the veggies to the pot (this time without the mesh basket).

Serve, slurp, savor . . .

Ideas? Would like to hear from you!