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–+ servings
Tami Kramer Nutmeg Notebook

Zesty Cauliflower Potato Corn Soup

5 from 6 votes
This vibrant and flavorful Zesty Cauliflower Potato Soup is a wholesome bowl of comfort with a spicy twist!
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Servings: 8
Course: Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 pound cauliflower, cut into small bite size pieces
  • 1 1/4 pounds gold potatoes, peeled and diced
  • 3/4 cup red lentils
  • 1 zucchini, diced
  • 1 yellow onion, diced
  • 1 tbsp garlic, minced
  • 1 cup celery, diced
  • 2 cups carrots, diced
  • 3 cups frozen corn
  • 8 cups vegetable broth
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle chili powder
  • 1 tbsp dried dill
  • 1 tbsp Herbs de Provence
  • freshly ground black pepper to taste
  • 2 15 oz cans cannellini beans, rinsed and drained
  • 2 cups plant milk
  • 4 ounces fresh spinach, chopped - add as much as you like or use kale

Equipment

  • 8 qt. pressure cooker

Method
 

  1. Put everything "except the spinach" in an 8 QT Instant pot. If you have a 6 QT, cut the recipe in half.
  2. Set on high pressure for 6 minutes, when the cooking cycle is done, manually release pressure. Carefully remove the lid. Using a ladle, remove about 2 cups of the soup and place it in a blender container with 2 cups of your favorite unsweetened plant milk. Blend until smooth and creamy. Pour the blended mixture back into the Instant pot and stir well.
  3. Chop the spinach into small pieces and stir it into the pot. It will wilt in just minutes. Add as much as you like.
  4. Taste and adjust seasonings if needed. Serve with a side salad and a cornbread muffin.
Stove Top
  1. I have only made this in the Instant Pot but you could make it on the stove in a large pot or Dutch oven. Add all of the ingredients, "except the spinach" bring to a boil, then turn the heat down to a simmer. Simmer until vegetables are fork tender, then add the chopped spinach.

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