This is one of my favorite simple go to recipes. If you have an Instant Pot® or pressure cooker this recipe will be even faster and easier. What I love about this soup is that it is PACKED with vegetables yet the flavors are so robust and creamy it doesn’t even feel like you are eating healthy. It’s high in nutrients, dairy free, and vegan. In addition, it is keto friendly and low carb. When shopping, aim for organic and for the least amount of additives.
- 3 cloves of peeled garlic
- 1 medium white or sweet onion (honestly any onion will do)
- 1 medium head of Cauliflower (cut into small florets)
- 5 oz. of arugula
- 5 oz. of baby spinach
- 32 oz/4 cups of vegetable broth
- 13.5 oz. coconut milk
- 1/4 cup coconut oil
- 1 tsp. salt or to taste ( pink Himalayan salt is my go to)
- Pepper to taste
These direction work best with an Instant Pot®. If not using an instant pot, you will need to chop vegetables into smaller pieces.
Chop onion, garlic, and cauliflower into smaller pieces. Honestly, the goal is to make it all fit into the cooker. No need to over think it.
Place arugula and spinach in the Instant Pot®. Load the chopped onion, garlic, and cauliflower on top of the greens. Add coconut oil.
Pour in the vegetable broth and add salt and pepper. I personally like a good amount of pepper in my food but you can always add more later.
Make sure the Instant Pot® vent is in the sealed position. Press the soup/broth function. Let the cooker do its thing!
If using a soup pot or dutch oven, place the finely diced onion, garlic, and coconut oil in pan and cool over medium heat until slightly browned. Once, slightly browned, add the cauliflower and cook for about 5 minutes. Stir frequently. Then add the arugula and spinach. Allow for it to wilt/cook down. This usually takes around 3-5 minutes. Pour in the vegetable broth and bring to a boil. Cool until the cauliflower begins to become tender.
After the Instant Pot® has finished its cycle, safely release the valve and open the pot. Regardless of cooking apparatus, pour in coconut milk.
Using a hand held or immersion blender, blend until the soup becomes a puree. It should be smooth and creamy. At this point, add more salt and pepper to taste.
Serve immediately or chill and refrigerate up to 5 days. You can freeze it for longer storage as well.