Instant Pot Curried Coconut Cauliflower Soup - Dump and Go Dinner

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Instant Pot Curried Coconut Cauliflower Soup - Dump and Go Dinner

Regan
The Cook
4 Servings
10 Ingredients
0 Comments

Inspired by the tantalizing curries of India, this Curried Coconut Cauliflower Soup is a perfect paleo Instant Pot freezer meal for nights you want something delicious and ready to eat fast.

4 Servings
10 Ingredients
0 Comments

Ingredients

  • 1 cup dice Onion
  • ⅔ cups dice Carrot
  • 2 cups dice Cauliflower
  • 1 ⅓ tablespoons Curry Powder
  • ⅛ teaspoons Thyme, Dried
  • ⅛ teaspoons Black Pepper
  • ⅛ teaspoons Salt
  • 2 ⅔ cups Vegetable Broth/Stock
Serving Day Ingredients

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of containers. Seal, label, and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add frozen contents to Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Naturally release pressure.
  7. Add coconut milk and stir until absorbed.
  8. Blend using an immersion blender or in batches until smooth.
  9. Top with cashews.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add all ingredients to the Instant Pot except coconut milk and cashews. Lock lid into place and seal steam nozzle.
  3. Cook on high pressure for 10 minutes.
  4. Naturally release pressure.
  5. Add coconut milk and stir until absorbed.
  6. Blend using an immersion blender or in batches until smooth.
  7. Top with cashews.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 cup
Amount Per Serving
Calories
318
Total Fat
27g
Saturated Fat
14g
Cholesterol
0mg
Sodium
182mg
Potassium
311mg
Total Carbohydrates
15g
Fiber
4g
Sugar
5g
Protein
5g
WW+ Points
9
WW SmartPoints
14

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