Ingredients

The following ingredients have 4 Servings
  • 2 tbsp Olive Oil
  • 1 tsp Garlic (Chopped)
  • 1/2 cup Onion (Chopped)
  • 2 Bay Leaves
  • 1 head Cauliflower (Cut into small florets)
  • 2 stalks Celery (Sliced)
  • 1 tsp Mixed Herbs
  • 2 cups Vegetable Stock
  • Salt & Pepper
  • 2 cups Milk
  • 1/4 cup Fresh Cream
  • 1/4 cup Cheddar Cheese (Shredded)
  • 1 tsp Red Chilli Flakes

Instruction

  • Press the SAUTE on Instant Pot.
  • Add olive oil and let it get heated.
  • Add garlic and onions and saute for 2-3 minutes.
  • Now add bay leaf, cauliflower florets and celery and saute for 2-3 minutes.
  • Add dried herbs, vegetable stock, salt and pepper and mix well.
  • Close the lid of the Instant Pot and set the valve to sealing position.
  • Press PRESSURE COOK and set the timer to 8 minutes.
  • It will take 10-12 minutes for the pressure to build up.
  • Once the timer goes off, let the pressure release on it’s own for 10-15 minutes.
  • Release the remaining pressure by moving the valve to venting.
  • Open the lid of the Instant Pot.
  • Let the soup cool down a bit.
  • Discard the bay leaf.
  • Using an immersion blender, blend the soup until smooth.
  • Add milk, cream, cheddar cheese and red chilli flakes and mix well.
  • Top with your choice of topping and serve hot.