Lunche for 5

Pressure Cooker Cauliflower Soup

Name: Pressure Cooker Cauliflower Soup
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 1/2 tsp butter; 1 cup diced onion; 1/2 cup diced or shredded carrot; 2 1/2 cloves garlic; 1 head cauliflower; 1 1/2 cups veggie broth; 1/4 tsp salt; 1/8 tsp black pepper; 1 cup half and half or cream; 2/3 cup grated mozzarella cheese; 1/3 cup grated parmesan cheese; 1/4 cup butter; 1/4 cup gf flour blend; parsley or green onion to garnish (optional)

Cauliflower, vegetables, broth, dairy, and cheeses cook in an electric pressure cooker before blending into a creamy soup.

Typical price

$7.54for 4 servings

$1.89 per serving$7.54 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: peasandcrayons.com

30 minstart to table
Mediumdifficulty
5servings as written
$typical cost tier

American Vegetarian Budget Lunches Instant Pot Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Butter$0.40/oz typical	2.25 oz	$0.90Typical price
Onions$1.29/lb typical	0.3 lb	$0.40Typical price
Carrots$1.09/lb typical	0.15 lb	$0.15Typical price
Garlic$0.75 each typical	0.25	$0.19Typical price
Cauliflower$3.29 each typical	1	$3.29Typical price
Broth or stock$0.07/oz typical	12 oz	$0.87Typical price
Heavy cream$0.22/oz typical	8.25 oz	$1.83Typical price
Mozzarella$0.30/oz typical	2.75 oz	$0.80Typical price
Parmesan$0.55/oz typical	1.25 oz	$0.64Typical price
Green onions$1.19 each typical	0.25	$0.30Typical price
Total for the servings shown		$9.43

Pantry staples you likely have

Salt and pepperFlour

Not included in the cost.

Ingredients

1 1/2 tsp butter
1 cup diced onion
1/2 cup diced or shredded carrot
2 1/2 cloves garlic
1 head cauliflower
1 1/2 cups veggie broth
1/4 tsp salt
1/8 tsp black pepper
1 cup half and half or cream
2/3 cup grated mozzarella cheese
1/3 cup grated parmesan cheese
1/4 cup butter
1/4 cup gf flour blend
parsley or green onion to garnish (optional)

Steps

Melt 1 1/2 teaspoons butter in a 6-quart pressure cooker on sauté mode.
Cook the onion, carrot, and garlic for 3 minutes until softened.
Add the cauliflower, broth, salt, and pepper, then cook at high pressure for 5 minutes.
Release the pressure naturally for 10 minutes, then release the remaining pressure and blend the vegetables with an immersion blender.
Melt the remaining butter in the cooker on sauté mode, whisk in the flour, and cook for 1 minute.
Whisk in the half-and-half, mozzarella, and Parmesan, then simmer for 3 to 4 minutes until thick and smooth.

Swaps

Carrots for Sweet potatoesabout $0.20/lb more at typical prices
Onions for Red onionsabout $0.20/lb more at typical prices
Mozzarella for Cheddar and shredded cheeseabout the same price
Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices