Creamy Curried Cauliflower Soup

Author

NuWave

Servings

6

Category

Appetizers

Ingredients

• 2 T extra-virgin olive oil
• 2 onions, thin sliced
• 4 cloves garlic, minced
• 1 head cauliflower (florets)
• 4-½ c vegetable stock
• ½ t ground coriander
• ½ t ground turmeric
• 1-¼ t ground cumin
• 1 c coconut milk
• ¼ c roasted cashew halves(optional, garnish)
• ¼ c parsley, rough chop (optional)
• Red pepper flakes (optional, garnish)
• Sea salt
• Black pepper

Directions

1. Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add onions. Sauté onions until translucent. Add garlic and cook until fragrant.
2. Add cauliflower, stock, coriander, turmeric, and cumin.
3. Close and lock lid, set pressure cooker to "soup", adjust time to 4 minutes, and press "start/stop".
4. When done, quick release and make sure all pressure is released before opening lid.
5. Carefully open lid. Using an immersion blender, puree the soup.
6. Pour in coconut milk. Season to taste with additional sea salt or fresh ground pepper, if necessary. Garnish with red pepper flakes, parsley, or cashews (optional).