See the cauliflower in the picture below? If you look carefully, you can see that it sat in my refrigerator for a couple of days too many. This frequently happens in my house. I buy a boatload of produce with the best of intentions, but things like the cauliflower end up alone, at the back of the fridge, getting a little funky. Who wants to waste food and money? Not I.
I recently read an article on greatist.com about bringing sad produce back to life. Typically, I follow the suggestion of roasting vegetables on the verge of needing to be tossed, but it's still cold and icy here and soup sounded like an even better idea. This creamy cauliflower potato soup , made in the Instant Pot® is a cinch to make and is ready in minutes. Plus it is a great way to use up produce you might be thinking about throwing away.
Creamy Cauliflower Potato Soup in an Instant Pot®
1 head cauliflower, cut into florets
2 medium potatoes, diced
1 medium onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 tablespoon olive oil
4 cups water
1 teaspoon salt
1/2 teaspoon pepper
pinch of cayenne
8 ounces cheddar cheese, shredded
1. Add oil to Instant Pot® and set to saute. Heat until shimmering then add onion, celery, and garlic. Saute for 3 minutes or until vegetables start to soften.
2. Add cauliflower, potatoes, seasoning, and water. Set Instant Pot® to manual - high pressure, lock lid, and adjust time to 6 minutes making sure that the pressure release valve is set to sealing. When finished, allow the pot to vent naturally.
3. Once safe to open, use either a blender or immersion blender to blend soup to a creamy consistency. Stir in shredded cheddar while soup is still hot. Serve immediately.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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