RECIPES
Instant Pot Cauliflower Soup with White Beans and Lemon
by Livestrong_Recipes | May 5, 2021
Photo Credit: Arthur Bovino
- PREP
- 10 m
- COOK
- 22 m
- TOTAL
- 32 m
Cauliflower is rich in vitamin C and potassium, and high in glucosinolates, a sulfur-containing compound that activates the body's detox system and may prevent some cancers. And while this recipe requires finishing in the blender, it still takes less than 20 minutes to cook.
INGREDIENTS
SERVES 4
- 1 tsp olive oil
- 1 medium White Onion
- 3 clove garlic
- 1 head medium Cauliflower, raw
- 15 1/2 oz Cannellini Beans
- 4 cups Chicken Broth
- 1/4 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
- 4 tbsp lemon juice
- 1/2 tbsp lemon zest
- 4 tbsp Basil, fresh
- 4 tsp Yogurt, Plain
DIRECTIONS
1
Break the head of cauliflower down into florets.
2
Press Sauté and let bottom of pot heat up. Add oil. When it thins, add chopped onion and garlic and cook until translucent (about 2 minutes).
3
Add cauliflower florets and brown 5 minutes, stirring occasionally.
4
Add beans, broth, salt and pepper.
5
Close lid then turn release valve to “Sealed” position. Press Manual and set at High Pressure for 10 minutes. When timer goes off, turn vent on lid to release steam then open when venting is complete.
6
Transfer to blender, add lemon juice and blend until completely smooth. (If consistency is too thin, return to Instant Pot on “Sauté” setting until desired thickness.)
7
Adjust seasoning and garnish with lemon zest, minced basil and yogurt or labneh if desired.
