The Chunky Chef · by The Chunky Chef★ 5.0 (9)
Instant Pot Cauliflower Soup
NUTRITION · PER SERVING23M COOK
CAL 23%·PRO 24%
CARBS 31G27% OF CAL
13G FIBER0G ADDED14G INTRINSIC4G OTHER14G TOTAL SUGAR
FAT 36G70% OF CAL
29G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Curried cauliflower soup finished with creamy coconut milk and warm spices. Cozy and satisfying, this low-carb soup delivers bold flavor and plant-based comfort.
mainamericansoup🌀 blender🥘 pressure cookerdairy freegluten freelow carbveganvegetarian
View the full recipe on The Chunky Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tbsp coconut oil
- 1 medium yellow onion (diced)
- 2 cloves garlic (chopped)
- 1 inch piece fresh ginger (peeled and chopped)
- 2 tsp curry powder
- 1 tsp ground coriander
- 1/2 tsp kosher salt
- 2 large heads cauliflower (approximately 48 oz/3 lbs.)
- 4 cups vegetable broth
- 13-14 oz can full fat coconut milk (shake really well before opening)
- chopped fresh cilantro
- crushed red pepper
- sliced green onions
- pumpkin seeds
- unsweetened shredded coconut
- sliced Thai chiles
At a glance
PER SERVING · TIME 23M
CAL 23%·PRO 24%
CARBS 31G27% OF CAL
13G FIBER0G ADDED14G INTRINSIC4G OTHER14G TOTAL SUGAR
FAT 36G70% OF CAL
29G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8m
- Sodium
- 933mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1445mg
- Calcium
- 116mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 933MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.