AIP Instant Pot Roasted Garlic Cauliflower Soup

Cold winter nights are perfect for sitting by a fire with a nice steaming bowl of soup. Did you know that the healing abilities of garlic have been known to man for thousands of years? Roasted Garlic is full of anti-cancer compounds, immune-strengthening molecules and heart disease-preventing antioxidants. And it’s delicious, how can you go wrong? Give this recipe a try, I think you will like it!

AIP Instant Pot Roasted Garlic Cauliflower Soup
Yields 6
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Total Time
1 hr
Total Time
1 hr
Roast Garlic
  1. 1 cup olive oil
  2. 5 heads garlic tips sliced off OR 2 cups peeled garlic cloves
  3. 1 TBSP olive oil
  4. 2 heads cauliflower chopped
  5. 2 medium onions, diced
  6. 8 ounces mushrooms, sliced
  7. 4 cups chicken or vegetable broth
  8. 8 cups water
  9. 3 T. chopped parsley
  10. 1 tsp oregano
  11. 1/2 tsp turmeric
  12. 1/4 tsp ginger
  13. 1/8 tsp mace
  14. 1 1/2 tsp salt
  1. Preheat the oven to 375*F.
  2. Add the garlic to a small baking dish where all the heads of garlic are in one layer.
  3. Pour oil over garlic.
  4. Cover with foil and bake for 45-60 minutes until garlic is soft.
  5. Or if using peeled cloves, put them in a small saucepan and just cover with olive oil and simmer until tender over low heat.
  6. Remove from oven and set aside until ready to use.
  7. When ready to add to soup, squeeze all the cloves of garlic out and transfer to soup. (You should get about 1/2 to 2/3 cups)
  8. On sauté function, heat oil and sauté onions and cauliflower for 5 minutes.
  9. Add mushrooms and cook for 5 more minutes.
  10. Add the broth, water, parsley, oregano, turmeric, ginger, mace and salt.
  11. Add roasted garlic, and close. Press soup button and cook.
  12. When finished use manual release for the steam and open pot.
  13. Use an immersion blender to blend the soup until smooth or let cool and transfer to a blender until smooth.
  14. Taste and adjust seasoning as needed.
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