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+ servings
bowl and a half of soup

Vegan Instant Pot Cauliflower Soup

This delicious cauliflower soup made in your instant pot or even stove top is what you need this winter.
Course Soup
Cuisine American, British
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 people
Calories 116kcal
Author Charla


  • 1 large head of cauliflower chopped into pieces
  • 1 can of coconut milk (2 cups or 400ml)
  • 1 cup vegetable broth/stock 250 ml, see notes for recipe link
  • 1 small onion chopped
  • 4 garlic cloves minced
  • 1 teaspoon paprika sweet, smoked - your choice!!
  • 1 teaspoon black pepper
  • 1 teaspoon thyme dried or stems removed
  • 1 teaspoon pink salt add more if needed to taste


  • Preheat the oven to 200c/400f/gas mark 6.
  • Place your cauliflower pieces on a greased baking tray with parchment paper. Evenly distributing them as not to overcrowd.
  • Roast the cauliflower in the oven for roughly 25-30 minutes or until the edges are golden, turning half way through.
  • Once they have roasted set them aside.
  • Switch your instant pot on and select the "saute" button and wait for it to display "hot" before adding your olive oil, onion and garlic then proceed to saute until soft and translucent.
  • Quickly add the roasted cauliflower pieces, broth, coconut milk along with paprika, thyme, black pepper and pink salt then press the "cancel" button.
  • Place the lid on and flick the knob to "sealling" then set to pressure cook on high and adjust +/- to 5 minutes.
  • Once the cooking time is over do a quick release (flick the knob to venting).
  • .Grab your immersion stick or use a blender to puree your soup.
  • Do a taste test and adjust for seasoning (if required).

Stove top version

  • Preheat the oven to 200c/400f
  • Line a baking try with parchment paper, apply oil and place the cauliflower pieces with enough room (don't overcrowd).
  • Roast the cauliflower for 25-30 minutes or until golden.
  • On medium heat, add oil to a medium sized saucepan and saute the onion and garlic until translucent and soft.
  • Add the roasted cauliflower, broth, coconut milk and seasoning (thyme, paprika, pink salt)
  • Simmer on the stovetop for 5 minutes on low heat.
  • Use an immersion blender or transfer the contents to a blender to puree.
  • Taste test and adjust for seasoning if required.


  • Make sure to check out my Homemade Vegetable Broth recipe.
  • Cut your cauliflower into equal sizes.
  • Don't cut too small or it will burn instead of brown/roast and quickly and not too chunky either.
  • Make sure not to overcrowd your baking tray and leave enough room to flip them over.
  • Use a nut milk like Coconut Milk, Almond or Cashew to yield a creamy consistency
  • Be sure to use a big cauliflower not small one or this may impact the overall result of your soup (thin consistency).
  • Freeze any leftovers or refrigerate for up to 5 days.
  • Use fresh cauliflower for best results however frozen can be used if  completely thaw out prior to roasting (roasting time may also take longer too).


Calories: 116kcal | Carbohydrates: 24g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 1723mg | Potassium: 990mg | Fiber: 7g | Sugar: 9g | Vitamin A: 817IU | Vitamin C: 145mg | Calcium: 87mg | Iron: 2mg