Pressure-Cooker Creamy Cauliflower Soup

“I love indulgent cream soups but not the fat that goes along with them. The velvety texture of this healthier cauliflower soup makes it feel so rich, and the spicy kick warms you from the inside out.” —Teri Rasey, Cadillac, Michigan

Pressure-Cooker Creamy Cauliflower SoupTaste of Home
Servings Prep Time Cook Time
14servings (3-1/2 quarts) 20minutes 5minutes + releasing
Servings Prep Time
14servings (3-1/2 quarts) 20minutes
Cook Time
5minutes + releasing
Portions: servings (3-1/2 quarts)
Portions: servings (3-1/2 quarts)
  1. Place the first 11 ingredients in a 6-qt. electric pressure cooker.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
  3. Discard bay leaf. Stir in milk powder until dissolved. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pressure cooker and heat through. If desired, serve with toppings.
Recipe Notes

Nutrition Facts
1 cup: 80 calories, 0 fat (0 saturated fat), 1mg cholesterol, 434mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.