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
Total TimePrep: 20 min. Cook: 5 min. + releasing
Makes14 servings (3-1/2 quarts)
- 6 cups water
- 1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
- 1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 large bay leaf
- 3 teaspoons dried celery flakes
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons adobo seasoning
- 3/4 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 3/4 cup nonfat dry milk powder
- Optional toppings: Shredded cheddar cheese, sliced green onions and croutons
- Place the first 11 ingredients in a 6-qt. electric pressure cooker.
- 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.
- 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.