Instant Pot Loaded Chilled Cauliflower Soup (Paleo, AIP, Whole30, Keto)
Instant Pot Loaded Chilled Cauliflower Soup can be made Paleo, AIP, Whole30 or Keto. The perfect way to enjoy soup in warm weather!.
Ingredients
- 3 large leeks, sliced white part only (washed very well to remove sand)
- 1 medium head cauliflower, cut into small chunks
- 4 whole garlic cloves, peeled
- 3 cups chicken bone broth, divided
- 1 cup coconut cream or homemade tigernut milk (recipe in NOTES)
- 1 Tbsp apple cider vinegar
- ½ cup unfortified nutritional yeast
- Sea salt, to taste
- Black pepper, to taste (for AIP, omit)
OPTIONAL TOPPINGS
- 3 strips cooked uncured bacon, crumbled
- 3 green onions, thinly sliced
- ½ cup zucchini cheese (recipe in NOTES), grated
Instructions
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Add leeks, cauliflower, garlic, and broth to the Instant Pot. Season with salt and pepper (AIP, omit) to taste.
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Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
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When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add milk, vinegar, and nutritional yeast to the container and stir.
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Carefully blend mixture with immersion blender until smooth (or carefully transfer to blender or food processor in). Taste and adjust seasonings, as desired.
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Transfer soup to an airtight container and cool. Store covered in the refrigerator for 4 hours or until chilled. To serve, transfer to individual serving bowls and top with crumbled bacon, green onions, and grated zucchini cheese. Enjoy!
Recipe Notes
If you do not happen to be in the desert Southwest, this soup is just as amazing when served warm.
GOODIES USED IN THIS RECIPE:
Coconut Cream -OR- Homemade Tigernut Milk (for a coconut-free option)
Zucchini Cheese (chill then grate or chop the “Nacho Cheese” recipe listed in this post)
