1 tablespoon olive oil
3 cloves garlic, minced
1 head cauliflower (about 5 cups or 1.6 lbs) cut into 2 inch florets
1/2 cup cashews, raw
3 cups chicken broth (or vegetarian broth)
1 tablespoon lemon juice
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Start the instant pot in Saute mode and heat oil in it. Add garlic and sauté for 2 to 3 minutes.
Add the broth and spices and stir to blend well. Stir in the cashews and cauliflower. Press Cancel and close lid with vent in sealing position.
Change the instant pot setting to manual or pressure cook mode at high pressure for for 3 mins.
After the instant pot beeps, let the pressure release naturally for 10 minutes, then release the pressure manually.
Use an immersion blender to blend the soup to a creamy texture.
Optional: serve with crackers or French bread.
Note: if your cauliflower is a little lighter than 1.6 pounds, you can add some zucchini squash.