There are far too many overpriced ‘detox’ products out there but more often than not, you’re better off sticking with the basics—whole foods, good quality sleep, plenty of water, and a balanced diet that’s rich in nutrients. With this recipe, you’re well on your way. What I like about this instant pot cauliflower soup is that it’s incredibly tasty even without any artificial flavorings. I had gotten used to canned soups, so it took me a while to adjust to home cooking but now, I know how specific ingredients can make a world of a difference. This recipe is a testament to that, and really allows the individual ingredients to shine through.

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Detoxifying Instant Pot Turmeric Cauliflower Soup

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Author: Anna - MissWish.com
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: 4 1x

Scale

2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium head of cauliflower, chopped into florets
1 tsp turmeric
1 tsp ground cumin
½ cup red lentils
2 ½ cups bone broth or beef stock
2 cups unsweetened almond milk
salt, black pepper to taste
chopped fresh cilantro or parsley, for garnish (optional)

Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
Add the olive oil.
Add the onion and cook for 2-3 minutes.
Add the garlic and cook for 30 seconds.
Press the CANCEL button.
Add the cauliflower florets, turmeric, cumin, red lentils.
Add the chicken broth.
Stir to combine.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
Adjust the timer to 5 minutes.
When finished cooking, quick-release pressure according to manufacturer’s directions.
Open the lid.
Using an immersion blender, purée the soup.
Season to taste with salt and black pepper.
Serve soup garnished with chopped cilantro (if using).