Hey there, friends!
Looking for a comforting and cozy recipe? I’ve got something special for you today!
Let me introduce you to my creamy AIP cauliflower soup.
It’s warm, flavorful, and totally nourishing. Plus, it’s free from all the common allergens.
Perfect for a chilly day or whenever you need a little extra comfort.
Grab your blender, and let’s whip up something tasty!
Possible Ingredient Alternatives
Chicken stock can be replaced with vegetable broth for a vegetarian or vegan option. This substitution maintains the soup’s savory base while accommodating plant-based diets. Use an equal amount of vegetable broth as called for in the recipe. Coconut milk can be substituted with cashew cream for those avoiding coconut products. Blend 1/2 cup of soaked cashews with 1/4 cup of water until smooth to achieve a similar creamy texture. For a lower-fat option, cauliflower can be partially replaced with zucchini or yellow squash. Use 1 pound of cauliflower and 1 pound of zucchini or squash to maintain the soup’s consistency while reducing calories and adding variety to the flavor profile. Adjust cooking time slightly, as zucchini and squash cook faster than cauliflower.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 10-15 g
- Fat: 25-30 g
- Carbohydrates: 45-50 g
Ingredients
- 1/2 tsp salt
- 1 tsp thyme
- 2 lbs cauliflower (cut into 1-inch florets)
- several tbsp cooking oil (such as avocado oil, a good neutral choice for AIP)
- 3 cups chicken stock (ensure it is AIP-compliant, made with chicken bones and no nightshades)
- 1/2 cup coconut milk (full-fat canned coconut milk for creaminess)
- 1 bay leaf
- 2 garlic cloves (minced for best flavor)
- 1 chopped onion
Step 1: Sauté the Cauliflower
Start by selecting the sauté function (high) on your Instant Pot.
Heat a few tablespoons of cooking oil in the pot.
Once hot, add the roughly chopped cauliflower and sauté for about 5 minutes, stirring occasionally, until it begins to soften and slightly brown.
Step 2: Add Broth and Seasonings
Pour in the chicken broth, then add the roughly chopped onion, peeled garlic cloves, thyme, and a bay leaf to the pot.
These ingredients will infuse the soup with rich flavors during cooking.
Step 3: Pressure Cook the Soup
Place the lid securely on the Instant Pot and set it to pressure cook for 3 minutes.
After cooking, allow the pressure to release naturally.
Wait for the red stopper to go down before carefully removing the lid.
Press cancel on the Instant Pot, then select the sauté function again to keep the soup warm.
Step 4: Add Coconut Milk and Blend
Remove the bay leaf from the pot and pour in the coconut milk.
Stir gently and heat the coconut milk until it is just warm, making sure to avoid boiling it.
Use an immersion blender to blend all the ingredients directly in the pot until the soup reaches a smooth consistency.
Step 5: Serve and Enjoy
Ladle the creamy soup into bowls and serve immediately.
This warm and comforting cauliflower soup is perfect on its own or as a starter to a larger meal.
