Cauliflower, the new rock star! I cannot seem to get enough of cauliflower and that’s a good thing, because cauliflower rocks! It’s one of the world’s healthiest foods. It’s high in fibre and water. Both are important for preventing constipation, maintaining a healthy digestive tract, and lowering the risk of colon cancer. It also helps to support our body’s inflammatory system. Cauliflower has a natural compound called sulforaphane. Research suggests that sulforaphane may block the inflammatory process and there’s some evidence diets high in cruciferous vegetables could prevent RA from developing in the first place.
I used my Ultra 60 Instant Pot for the first time the other day (I bought it nearly 2 years ago!). I used it to make Cauliflower soup. My soup was an Instant Pot success. It was extremely flavourful!
The Instant Pot was easy to use; I’ve used it many times since then. This soup is very easy to make. The entire process takes under 30 minutes. If you don’t have an Instant Pot, the soup can be made in a regular large size pot.
Lectin-Free Cauliflower Soup
Easy lectin-free cauliflower soup made in Instant Pot
- 2 tbsp avocado oil
- 1 finely chopped onion
- 2 garlic cloves, minced
- 6 cups cauliflower florets
- 2 cups sweet potato, peeled and diced
- 1 large carrot, peeled and diced
- 1 kohlrabi, peeled and diced
- 2 tbsp minced rosemary
- 1 ½ tsp salt (or to taste)
- 1 tsp turmeric
- 8 cup vegetable stock
- Step 1 Pour 2 tablespoons of avocado oil into the Instant Pot, press “sauté”, add the onions and sauté for 5 minutes.
- Step 2 Add the garlic and sauté for about 1 minute.
- Step 3 Add remaining ingredients.
- Step 4 Put the lid on, press “manual” and set timer to 10 minutes. Keep in mind that your Instant Pot may have different settings than mine (Ultra 60 Instant Pot).
- Step 5 Once the timer beeps, let the pressure release naturally for a few minutes, then press down on the “quick release” button until it clicks and locks into the venting position. Be careful! Steam will release from the “steam release valve”. Remove lid and allow the soup to cool for 5-10 minutes.
- Step 6 Transfer half the soup to a blender and pulse 2-3 times. This will allow for this half to be chunky. Pour the soup back into the pot, stir and serve.
I’ve since made the soup multiple times and sometimes, I make it more chunky (add less stock or add more vegetables), as depicted in the image below.
Tip: To remove rosemary leaves from the sprig, hold stem at the tip with your fingers and slide fingers gently down the stem toward the base to remove leaves. Discard stem, and chop the leaves.
Soups are such an easy way to get your increase your daily intake of vegetables.