Name: Pressure-Cooker Creamy Cauliflower Soup
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Creamy Cauliflower Soup

1. 6 cups water -

2. 1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes -

3. 1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces -

4. 1 small onion, chopped -

5. 3 garlic cloves, minced -

6. 1 large bay leaf -

7. 3 teaspoons dried celery flakes -

8. 1-1/2 teaspoons salt -

9. 1-1/2 teaspoons adobo seasoning -

10. 3/4 teaspoon ground mustard -

11. 1/4 teaspoon cayenne pepper -

12. 3/4 cup nonfat dry milk powder -

13. Optional toppings: Shredded cheddar cheese, sliced green onions and croutons -

How to cook deliciously - Pressure-Cooker Creamy Cauliflower Soup

1. Stage

Place the first 11 ingredients in a 6-qt. electric pressure cooker.

2. Stage

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. Stage

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.