Pressure cooker cauliflower soup


Roasted cauliflower leftovers made for a quick soup for lunch

It was a Saturday morning and it was approaching time for lunch. Rummaging through the fridge I could find some leftover beef stock and roasted cauliflower. To the right of the fridge was some remaining bits of dried crusty bread.  This was how the dots connected to make this quick pressure cooker soup. This also explains why the soup is brown rather than white as most traditional cauliflower soups are.


Ingredients (good for 2 people)

  • Half a head of cauliflower (roasted optional)
  • 2 tbsp butter
  • 2 cups of beef stock
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • Salt and pepper to taste



  • In the pressure cooker, cook the onion and garlic until soft with the butter
  • Break up the cauliflower into smaller pieces. Chop the stem of the cauliflower if necessary
  • Place into the pressure cooker with the beef stock
  • Cook in pressure cooker for 4 minutes and use the quick release method to release the steam
  • For soups, I like to use an immersion blender at this point to smooth out the soup
  • Serve with croutons and a drizzle of olive oil
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