Brussels Sprout Soup made in the instant pot is a healthy, delicious soup recipe perfect for dinner tonight. Made with cauliflower, vegetable broth, and coconut cream it's gluten-free and dairy-free.
⭐️Sautee onions and Brussels sprouts. Turn instant pot to saute mode. Add oil, onions, and Brussels sprouts. Saute until softened, about 5 minutes.
1 pound Brussels sprouts, washed and trimmed, 1 medium onion, diced, 1 tablespoon olive oil
⭐️Add the rest of the ingredients (besides coconut cream). Add garlic and salt and pepper, stir well. Add cauliflower and vegetable broth, then cover. Make sure to turn the valve to sealing and set on high pressure for 3 minutes. Once cooked, turn the valve to quick release and remove the cover.
⭐️Puree. Use an immersion blender to blend or carefully puree the soup in a blender.
1/2 cup coconut cream
⭐️Stir in coconut cream and garnish. Stir in coconut cream and serve with fresh cracked pepper and roasted Brussels Sprouts if desired.
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Notes
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.