Instant Pot Cauliflower White Bean Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 313.8
- Total Fat: 13.7 g
- Cholesterol: 3.6 mg
- Sodium: 908.2 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 14.2 g
- Protein: 16.9 g
View full nutritional breakdown of Instant Pot Cauliflower White Bean Soup calories by ingredient
Introduction
Cauliflower White Bean Soup Cauliflower White Bean SoupNumber of Servings: 6
Ingredients
-
2 cup Beans-Great Northern, white dry
15 oz Onion, sweet, raw (1 Med onion)
5 clove Garlic
4 tbsp Extra Virgin Olive Oil
1 head, large (6-7" dia) Cauliflower, raw
1 tsp Thyme, fresh
2 tsp Salt
2 tbsp Tahini
1 tbsp Apple Cider Vinegar, Bragg's Organic
6 tbsp Parmesan Cheese, shredded
1 lemon yields Lemon Juice
Directions
*You can soak or not soak your beans. I usually prefer to soak overnight in the refrigerator, covering with 5 cups of water. If you don't, that's okay too, cooking time will just be different.
Cauliflower can be steamed or drizzled with olive oil and baked in oven at 450 for 20 min.
Add beans (soaked or unsoaked) to instant pot. Cover with 5 cups of water. For soaked beans, set timer to 8 minutes. For unsoaked beans, set timer to 29 minutes. Attach cover to instant pot. Make sure vent is turned to sealing. Press on, and then hit manual. Make sure you are on high pressure. Let cook. Then let pot naturally release. If you are in a hurry, you can release the valve after 10 minutes, just know that your beans will lose some of their texture.
While beans cook, Sauté chopped onion, garlic, and thyme together and cook 5 minutes, until tender, stirring.
When beans are done, add roasted cauliflower, 2 teaspoon kosher salt, 1/4 cup olive oil, 2 tbsp tahini, lemon juice, 1 tbsp apple cider vinegar, sauteed onion, garlic, and thyme. Use a high powered blender or immersion blender to puree until smooth.
To serve, top with 2 tbsp of salsa/ pico de gallo, 1 tbsp of fresh grated Parmesan cheese, and a drizzle of good quality olive oil (this is a must, as it adds a lot of flavor!), remaining sprig of fresh thyme.
Serving Size: 6
Cauliflower can be steamed or drizzled with olive oil and baked in oven at 450 for 20 min.
Add beans (soaked or unsoaked) to instant pot. Cover with 5 cups of water. For soaked beans, set timer to 8 minutes. For unsoaked beans, set timer to 29 minutes. Attach cover to instant pot. Make sure vent is turned to sealing. Press on, and then hit manual. Make sure you are on high pressure. Let cook. Then let pot naturally release. If you are in a hurry, you can release the valve after 10 minutes, just know that your beans will lose some of their texture.
While beans cook, Sauté chopped onion, garlic, and thyme together and cook 5 minutes, until tender, stirring.
When beans are done, add roasted cauliflower, 2 teaspoon kosher salt, 1/4 cup olive oil, 2 tbsp tahini, lemon juice, 1 tbsp apple cider vinegar, sauteed onion, garlic, and thyme. Use a high powered blender or immersion blender to puree until smooth.
To serve, top with 2 tbsp of salsa/ pico de gallo, 1 tbsp of fresh grated Parmesan cheese, and a drizzle of good quality olive oil (this is a must, as it adds a lot of flavor!), remaining sprig of fresh thyme.
Serving Size: 6
