Instant Pot Curry Cauliflower Broccoli Soup – Loaded with broccoli and cauliflower, this super nutritious and healthy Instant Pot cauliflower broccoli soup is so easy to make! Adding coconut milk at the last minute makes this soup super creamy and delicious.
Photo credit: © Eatwell101.com
Ingredients list for the Instant Pot Cauliflower Broccoli Soup
- 1 cauliflower head, broken into florets
- 2 cups broccoli florets
- 1 red pepper, seeded and thinly sliced
- 4-5 baby potatoes, halved or quartered
- 1/2 onion, chopped
- 2 garlic cloves, sliced
- 2 tablespoons yellow curry powder
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (or to taste)
- 2 cups vegetable broth
- 2 cups unsweetened coconut milk
- Fresh chopped cilantro, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the Instant Pot cauliflower and broccoli soup: In the insert of the Instant Pot, add the cauliflower florets, broccoli, red peppers, potatoes, garlic, and onion. Sprinkle the curry powder, thyme, cumin, and cayenne pepper. Pour the vegetable broth on top and close the lid of the Instant Pot. Set to “vegetable” mode, or cooking time for 3 minutes.
2. Once done, release pressure and carefully open the lid. Stir in coconut milk and whisk gently to combine. Adjust seasoning with salt and pepper. Serve the Instant Pot curried cauliflower and broccoli soup warm, garnished with fresh chopped cilantro. Enjoy!
Photo credit: © Eatwell101.com
Tips for the Instant Pot Curried Cauliflower and Broccoli Soup
- Add a bit of crunch by topping the soup with toasted cashews. It’s delicious!
- Feel free to customize the seasoning of the soup to your own taste. A good drizzle of hot sauce is a must for a bit of a kick!
- If you like your cauliflower broccoli soup smoother, give a few pulses with a hand blender right after cooking in the Instant Pot.
How and how long to keep the cauliflower and broccoli soup leftovers?
You can keep this broccoli and cauliflower recipe leftovers in an airtight container for up to 3 days in your refrigerator. Reheat in a saucepan over medium-low heat. This Instant Pot Broccoli and cauliflower soup freeze very well so you can keep it in your freezer for up to 3 months. Thaw in your refrigerator overnight and reheat normally.
Can we use frozen vegetables for this Instant Pot soup?
Sure, you can make this Instant Pot soup with frozen veggies. Set your instant pot to 5 minutes instead of 3 and you’re all set!
More Instant Pot soup recipes you might like
- Instant Pot Creamy Sausage Soup with Kale and Potato
- Instant Pot Crack Chicken Spinach Soup with Cream Cheese and Bacon
- Instant Pot Keto Tuscan Soup
- Instant Pot Enchilada Chicken Soup
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