Creamy cauliflower soup flavoured with thyme and lemon. This soup is thickened with potatoes and is gluten free and vegan. Made in the Instant Pot this a quick and easy meal.
Wash and prep the vegetables, dicing the potatoes in approximatley 1 inch cubes and breaking the caulflwoer into florets.
Place everything except the lemon juice into the instant pot and close the lid.
Turn the valve to seal and set the pot to high pressure for 8 minutes.
When the timer is complete, turn the valve to release the pressure.
When the pin drops carefuly remove the lid.
Using an immersion blender, blend the soup to your desired consistency making sure the blender is fully submerged before turning it on to avoid spashes and burns.
Add 2-3 tablespoons of fresh lemon juice and blend a few seconds more to incorporate.
Serve garnished with lemon wedges, fresh herbs or croutons.
Notes
You don't need to stress about exact measurements for this recipe, or the size of the diced potatoes or florets. If you don't have an immersion blender you can use a standard blender. Carefully pour the soup into the blender making sure you fill no more than half way. Then, while holding the lid in place with a folded towel, start the blender on low and gradually increase the speed. You will need to work in batches to puree the entire pot.Cook time for this soup is 8 minutes, however time to reach pressure will vary by pot. In my 6-quart Instant Pot Duo this is about 15 minutes, which has been accounted for in the total time for the recipe.