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Cauliflower Soup

Ingredients

  • 1 head of cauliflower floret
  • 2 small red potatoes chunked
  • 4 cups 1 L of unsalted homemade chicken stock
  • 6 cloves of garlic minced
  • 6 slices of bacon chopped
  • 1 medium onion diced
  • 1 cup 250 ml of heavy cream
  • 2 bay leaves
  • 2 stalks of green onions chopped
  • Optional: 2 tablespoons 30 ml fish sauce
  • Optional: freshly grated Parmesan cheese for garnish

Instructions

  • Place chopped bacon in your Pressure Cooker and turn heat to medium (Instant Pot: press Sauté button). Stir occasionally and allow the bacon bits to crisp (~4 mins). Remove bacon bits from pressure cooker and place on paper towel to absorb the excess fat.
  • Sauté onions in bacon fat for roughly 1– 2 minutes until soften. Add in garlic and half of the green onions. Season with a pinch of kosher salt and pepper if you like. Sauté until fragrant.
  • Deglaze: Pour ~ ⅓ cup (100 ml) chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful.
  • Pressure Cook the Cauliflower Potato Soup: Add 2 bay leaves, cauliflower, and 2 red potatoes in the pressure cooker. Pour the remaining chicken stock into pressure cooker.
  • Close the lid and cook at High Pressure for 3 minutes. Turn off the heat and use a 10 minutes Natural Release. Open the lid carefully.
  • Remove Bay Leaves. Blend cauliflower soup into desired consistency with an immersion hand blender. Add 1/2 -1 cup (250 ml) of heavy cream. Taste the soup and season with 2 tablespoons (30 ml) of fish sauce and kosher salt.
  • Serve: Garnish with green onions, crispy bacon bits, and freshly grated Parmesan cheese. Enjoy immediately. I think you will love it :)

Notes

  • Thinner Consistency: If you like a thinner soup consistency, add hot homemade unsalted chicken stock to adjust the thickness of the soup.
  • Smaller Cauliflower Florets: break the larger pieces into smaller florets, so it'll be easier to blend.
  • Crispy Bacon: It's important to place the bacon in the cold pot before turning on the heat (see tips section in the article).