Ingredients
Equipment
Method
- Set the Instant Pot to saute mode and heat the olive oil. Add the onion and cook until translucent, about 3 minutes, then add the garlic and cook for 30 seconds.
- Add the potatoes, cauliflower, vegetable broth, thyme, salt, pepper, and nutmeg.
- Seal the lid and pressure cook on high for 8 minutes. Allow a natural release for 5 minutes, then quick release the remaining pressure.
- Stir in the cashew cream, then blend until smooth using an immersion blender.
- Adjust the seasoning to taste. If the soup is too thick, thin it with a little more broth.
Nutrition
Notes
Net carbs: 30g per serving (35g total carbs minus 5g fiber).
Substitutions: Cashew cream keeps the soup neutral and dairy-free; full-fat coconut milk also works for a slightly richer result. Use a certified gluten-free broth to keep it gluten-free.
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheating: Warm gently over low heat, stirring, and loosen with a splash of broth if needed.
Note: Nutrition is recalculated for the dairy-free cashew-cream swap and is approximate.
