PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

1 tbsp olive oil, divided

1 clove garlic

1 head cauliflower, trimmed, and chopped into small florets (about 5 cups)

¹⁄₂ cup unsalted cashews

1 tsp ground turmeric

1 tsp kosher salt

¹⁄₂ tsp freshly ground black pepper

3 cups Vegetable Broth or low-sodium vegetable broth

1. Select Sauté, and add 1 teaspoon of the olive oil to the inner pot. Add the garlic clove and sauté for 1–2 minutes, or until the garlic becomes fragrant.

2. Add the cauliflower, cashews, turmeric, kosher salt, and pepper to the pot. Stir well, and then add the vegetable broth.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 8 minutes. When the cook time is complete, quick release the pressure.

4. Remove the lid. Using an immersion blender, purée the soup until a smooth consistency is achieved and no lumps remain. Alternately, allow the soup to cool slightly, transfer to a blender, and blend on high until the desired consistency is achieved. (Use caution and work in smaller batches when blending, as the steam can cause the lid to explode from the blender.)

5. Ladle the soup into serving bowls, and drizzle ¹⁄₃ teaspoon olive oil over each serving. Serve hot.