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Instant Pot Curried Coconut Cauliflower Soup - Dump and Go Dinner

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1 cup dice Onion
  • 2/3 cups dice Carrot
  • 2 cups dice Cauliflower
  • 1 1/3 tablespoons Curry Powder
  • 1/8 teaspoons Thyme, Dried
  • 1/8 teaspoons Black Pepper
  • 1/8 teaspoons Salt
  • 2 2/3 cups Vegetable Broth/Stock

Serving Day Ingredients

  • 9 fluid ounces Coconut Milk, Canned
  • 2/3 cups chop Cashews, Raw

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 362 Calories
  • 28g Total Fat
  • 15g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 574mg Sodium
  • 22g Total Carb
  • 5g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 10g Protein
  • 13 WW Freestyle

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.

Freeze For Later Cooking Directions

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

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

  1. Thaw: 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 15 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.

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