As the world continues to become faster paced, I find myself gravitating towards simplicity. A good part of me longs for the days before smartphones and iPads came along to overload our senses with information. It really wasn’t that long ago and yet it feels like a lifetime. Don’t get me wrong, I use my phone and iPad often but there is still something alluring about simpler times.
Does anyone else share that sentiment? Life today is plain hectic and we’ve become accessible 24/7. Managing your social media can be a full time task in itself. It’s not easy to balance all of our responsibilities and complete our ever-growing task lists.
The world, however, is not going to change and it’s only going to get faster paced. Trying to fight against the currents of change is a futile endeavour. That said, we can still preserve the things that matter to us.
For me, simplicity is something I’ll always strive for.
I’ve slowly been moving towards a minimalist capsule style wardrobe and it’s bringing me much happiness.
I’m working on decluttering my home which is a huge job and there’s always more to be done. However, just knowing I am working towards my goal brings me a sense of relief.
As my desire for simplicity continues, I’ve also noticed my photography style has been shifting to incorporate those principles.
Lastly, I’m embracing simplicity in the kitchen! Who doesn’t want to serve up a big bowl of soup that tastes like it’s been simmering for hours. I do! But when I’m short on time, I want to be able to enjoy a healthy soup BUT skip the simmering for hours – without giving up on taste or nutrition!
And that’s where the Instant Pot comes into play (and no, I have no affiliation with this company). When I’m short on time, the Instant Pot steps up to the plate and makes my life just little bit simpler.
Roasted Red Pepper and Cauliflower Soup Instant Pot Recipe
- 1 head cauliflower, cut into florets
- 5 garlic cloves, smashed
- 4 green onions, chopped
- 1 340 ml jar of roasted red peppers, diced (approx. 3 peppers)
- 1 14oz jar of finely chopped tomatoes (I used Solo Pomodoro Mutti tomatoes)
- 2 large carrots, diced
- 2 red shepherd peppers, seeded + diced
- 1/4 cup greens of choice (I used swiss chard), cut up into small strings or diced
- 1 tbsp smoked paprika
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/4 tsp dried cumin
- 2 tbsp apple cider vinegar
- 1/2-1 tsp sea salt, grey salt or pink himalayan salt
- 4 cups homemade stalk, bone broth or water
- Olive oil
- S+P to taste
- Plug in the Instant Pot and press the “Sauté” function.
- Add the olive oil, onions, carrots, shepherd peppers and garlic to the pot and sauté until they begin to soften and turn translucent. Add a pinch of salt to bring out flavours and release juices.
- Once the veggies are soft stir in the spices to coat.
- Add the ACV and combine well. Let the vinegar cook off for a minute or two, stirring continuously. Scrape up any brown bits attached to the bottom of the pot.
- Add the can of tomatoes and the chopped up roasted red peppers to the pot, stir well, and let the tomato mixture cook for for a minute.
- Add the greens to the pot as well as the cauliflower florets, stir to combine, followed by 4 cup of water (or stalk, bone broth).
- Press the “Keep Warm/Cancel” button to stop the sauté mode.
- Stir and then place the lid on the Instant Pot and lock the lid. Twist the steam release handle on the lid to “Sealing”.
- Press the “Soup” button to switch the cooking mode. The cooking time will set for 30 minutes. Note that the soup will be cooking for longer than 30 minutes as it takes time for the pressure cooker to reach desired pressure. The 30 minute timer will start once proper pressure is achieved.
- Once the soup is done cooking the Instant Pot will automatically switch to the “Keep Warm” mode and will signal done with beeps. Once you hear the beeps, the soup has cooked for the full 30 minutes at full pressure. Let the soup remain in the “Keep Warm” mode for 10 minutes and then press “Cancel.”
- Twist the steam release handle on the lid to “Venting”. I always put on my oven mitt as a precaution as a small amount of steam will escape from the venting hole.
- Once the pressure has released, carefully open the Instant Pot.
- Test for seasoning. Add more pink salt, fresh cracked pepper and fresh squeezed lemon juice to taste.
- Use a potato masher to break up the chunks of cauliflower to reach desired consistency or blend for a smooth consistency.
- Ladle soup into bowls. Top with some fresh chopped chives and hot red pepper flakes if so desires!
I hope this recipe helps free up some time for you. Even gaining back a few minutes each day starts to work wonders for our sense of well being! Cheers to that! Enjoy.
Are you trying to implement any steps to help feel more calm and less chaotic in your daily life? How do you plan on moving towards a simpler lifestyle?
2 thoughts on “Roasted Red Pepper and Cauliflower Soup Instant Pot Recipe”
I completely agree- and this soup looks amazing. I’ve been obsessed with instant pot lately, saves time during the week, AND I get to serve my family real food. Total win!
Thanks Amy! It’s so true-the instant pot is such a work horse. Pressure cooking has turned into my preferred cooking method for so many things-especially soups. I also make perfect rice and steel cut oats for my kids and it’s so fast and easy. Like you said, total win!