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Instant pot Cauliflower & Sweet Potato Curry Soup

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I want to say FALL IS HERE... because it's September 12. But the truth is, It's 33 Degrees C here in Winnipeg today! Oh well, I'm making some damn soup. It seems like my body is so in tune with the seasons that as soon as it's September, all I want is the warm comfort foods. Same goes for spring and summer. All I eat is salads and things I don't really need to cook and I'm perfectly content.

Buck Naked Kitchen - Instant Pot Cauliflower Soup 1

I woke up this morning with sore tonsils and my eczema had started to flare a little. Definitely from some over-indulgence in my eating in celebration of being home. I hope i'm not getting sick..eek.. but anyway, I was craving a warm soup with lots of turmeric and garlic and all that good stuff. I've also been obsessed with indian flavours lately. All I thought about was butter chicken for about a week and when my friend finally took me i'm pretty sure I blacked out from the deliciousness and can't even remember our conversation. Nooo Just joking, not that crazy.

Buck Naked Kitchen - Instant Pot Cauliflower Soup 2

This is actually the easiest recipe. I didn't even have to pick up any special items for it because everything used are kitchen staples for us so they were already in the fridge/pantry. How convenient. It takes 6 minutes of cooking under pressure in the instant pot which is even more convenient! Sweet potato, cauliflower, onion, garlic, coconut milk, and vegetable/ or chicken broth plus spices! Easy. you can chop it up all crazy and it doesn't matter because its all going into a blender anyway! If you don't have an Instant pot, No problem! Just let it all simmer on stove top until everything is soft. Try it out and let me know how you like it!

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Instant pot Cauliflower & Sweet Potato Curry Soup

Ingredients

  • 2 Tbsp cooking oil (I used avocado oil)
  • 1 small onion, chopped
  • 5 cloves garlic, chopped
  • 1 Tbsp yellow curry powder 
  • 1 Tbsp ground turmeric
  • 1 tsp garam masala powder
  • 1 tsp ground coriander
  • 1/4 tsp cinnamon 
  • 2 medium size sweet potatoes, peeled and chopped
  • 1/2 head of cauliflower florets, chopped
  • 4 cups vegetable or chicken broth
  • 1 can of coconut milk 
  • salt and pepper to taste 

Method

  1. Set Instant pot to sauté mode. Add cooking oil.
  2. Add onions and cook until translucent and softened - about 3 minutes.
  3. Add garlic and cook until fragrant - about 1 minute.
  4. Add curry powder, ground turmeric, garam masala, coriander, and cinnamon. stir to coat onions. Adding them now will help draw out more flavour from the spices! yum. 
  5. Add in sweet potato, cauliflower, stock of choice, and coconut milk.
  6. Cancel sauté function. Secure Instant Pot lid and make it valve is on "sealing". 
  7. On Manual setting, set Instant pot to cook under pressure for 6 minutes. 
  8. When it's done, quick release the pressure from the pot.
  9. Transfer contents to a blender and blend on high until smooth and creamy. 
  10. Season with salt and pepper to your taste. Top with red pepper flakes and fresh basil if you'd like!

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