Paleo Instant Pot Cauliflower Fennel Soup

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After 2 days of turkey ( you know what I mean….leftovers?  Yum! ) we wanted something different for dinner.  It had to be delicious and comforting, and relatively easy to put together.  And fast.  Ok, it wasn’t THAT fast but it was only an hour or so.  But it was delicious, comforting and relatively easy. So we made Paleo Instant Pot Cauliflower Fennel Soup. A nice big fire out on the patio fireplace, a glass of wine and dinner al fresco made our Saturday night dinner special!

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Here’s what equipment you will need to make this terrific soup:

A parchment lined baking sheet (makes for easy clean up too!)

An Instant Pot pressure cooker

A heavy duty blender or a food processor (to make this velvety smooth!)

A knife to chop the veggies, a wooden spoon for stirring and a soup ladle to serve.

The whole process should take about an hour, give or take.

Serve this with almond crackers  (home made or store bought) and if you want, a small tossed salad.

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Paleo Instant Pot Cauliflower Fennel Soup

This is a velvety smooth and savory, spicy cauliflower soup with wonderful garnishes!

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes (includes preheat)
  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

1 head of cauliflower cut into medium florets

1/4 cup olive oil

2 teaspoon cumin seeds

2 teaspoons cumin

2 teaspoons curry powder

1 teaspoon salt

1 teaspoon ground pepper

1 onion, chopped

1 fennel bulb, chopped

3 tablespoons ghee

1 bayleaf

5 cups low sodium chicken broth

1/4 cup unsweetened almond milk

3 slices crispy cooked bacon for garnish

2 scallions chopped for garnish

a handful cilantro chopped for garnish

1/3 cup shelled pistachios

chopped tomato for garnish, optional

Instructions

Preheat oven to 425.

Put florets in a gallon baggie and add olive oil.  Toss to coat the florets.

In a small bowl, add the seeds and spices and salt and pepper, stirring to mix.  Pour into the baggie and massage to coat the florets.

Place the florets on a parchment covered baking sheet and roast for 25 minutes.

While the florets roast, set the Instant Pot to “Saute” and when HOT, add a little olive oil or bacon drippings to the liner then add the chopped onion and fennel and cook until soft.

Add the roasted cauliflower, ghee, bay leaf, broth and almond milk to the Instant Pot.  Set the Instant Pot to “Manual” and then set the timer for 15 minutes.

Let the steam release naturally for about 10 minutes, then turn the valve to finish relasing the steam and open the lid.  Transfer the solids to a high powered blender or a food processor adding the liquid a little at a time.  This may be done in batches.  Process until smooth.

Serve the soup hot and top with any combination of the garnishes or all of them!  A drizzle of olive oil or pumpkin oil is nice on top, too.

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