Instant Pot Curried Cheesy Cauliflower Squash Soup Food
INSTANT POT® CURRIED CHEESY CAULIFLOWER-SQUASH SOUP
Make this colorful, cheesy soup in your Instant Pot® with creamy butternut squash, cauliflower, and yellow curry powder.
Provided by Ginny Maziarka
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to heat. Add olive oil and onion; saute until soft, about 3 minutes. Add garlic and saute another minute. Add broth, cauliflower, and butternut squash. Close and lock the lid; set vent to seal. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Stir curry powder and salt into soup in the pressure cooker. Blend soup to desired texture using an immersion blender. Stir in shredded mozzarella and Cheddar cheese blend and serve immediately.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 30.4 g, Cholesterol 44 mg, Fat 17.2 g, Fiber 6.7 g, Protein 16.9 g, SaturatedFat 8.4 g, Sodium 1580.7 mg, Sugar 7.4 g
INSTANT POT CAULIFLOWER SOUP
This Instant Pot Creamy Cauliflower Soup is velvety smooth, perfectly creamy, and rich and full of flavor. It is a one step recipe made in the pressure cooker, it is quick and easy to make and ready to serve in no time. The best part of this recipe is loading it up with all the toppings so make sure to have plenty!
Provided by Kimber
Categories Soup
Time 18m
Number Of Ingredients 13
Steps:
- Chop the cauliflower in to roughly even smaller pieces. Add the cauliflower, garlic, chopped onion, chicken broth, salt and pepper to the pot of the Instant Pot. Cook on high pressure for 8 minutes.
- Quick release the pressure, open the pot and add the cream cheese and cheddar. Use an immersion blender to blend the soup until smooth.
- Serve hot and garnish with your favorite toppings. Enjoy!
Nutrition Facts : ServingSize 1.25 cup, Calories 267 kcal, Carbohydrate 12 g, Protein 11 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 63 mg, Sodium 317 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 4 g
INSTANT POT CAULIFLOWER CURRY
Instant Pot Cauliflower Curry! Tender cauliflower, butternut squash, and red lentils cooked in a coconut-creamy red curry sauce and poured over a mini-mountain of steamy rice. YUM.
Provided by Lindsay
Categories Dinner
Time 15m
Number Of Ingredients 11
Steps:
- Place all ingredients in the Instant Pot. Cook on high pressure for 5 minutes. Immediately release the pressure to prevent overcooking the veggies.
- Stir and season with more salt, or something spicy if you want. Give it a few minutes to cool and thicken slightly. Serve with rice. The end! It's SO GOOD.
Nutrition Facts : Calories 211 calories, Sugar 4.5 g, Sodium 616.1 mg, Fat 11.2 g, SaturatedFat 9.6 g, TransFat 0 g, Carbohydrate 23.4 g, Fiber 8.1 g, Protein 7.2 g, Cholesterol 0 mg
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From therecipes.info
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