By Back in Pilsen the Monday after Thanksgiving with a container of leftover sweet potato casserole and a bag of turkey sandwiches Patty made before I left. The drive from Oak Lawn to Pilsen on a Sunday afternoon in November is thirty minutes, the city coming around me on the I-55, the exit for Ashland, the streets I know now, my building, the light in my window on the second floor. Home and home, different coordinates, both mine.
Final five weeks of the semester. The classroom is in good form — the data is showing progress on seven of eight students' primary goals, which is more than I expected in the first semester. Marcus is now initiating communication unprompted more than ten times a day. T. is reading at a third-grade level on a timed assessment, up from second grade in September. Rosa made it through a full school day without a break in the sensory corner last Tuesday — not because she didn't need it, but because she managed her own regulation. That is the goal. That is always the goal.
Made turkey and vegetable soup from the Thanksgiving bones — Patty had given me the turkey carcass in a bag, which is the most generous possible Thanksgiving gift aside from the actual Thanksgiving. Stock from the bones, pulled turkey meat, carrots, celery, onion, egg noodles added at the end. The soup takes four hours counting the stock time, three minutes of which are active. Cost: the cost of the vegetables and noodles, under two dollars, since the turkey was free.
Free soup. The best soup. I ate it all week. I brought a thermos of it to school on Wednesday because I forgot to pack lunch and Mrs. Dominguez passed me in the hallway, smelled it, and said "What is in that thermos, Ms. Kowalczyk?" I said turkey soup. She said "That smells like Thanksgiving." I said it is made from the Thanksgiving turkey. She said "Smart." Second time in two years a principal has called me smart for eating soup from a thermos. I am building a reputation.
The turkey soup from the Thanksgiving carcass was the meal of the week —and honestly, the meal of the year —but it got me thinking about how a good pot of soup is one of the few things that costs almost nothing and pays you back every single day you eat it. If you don’t have turkey bones on hand, this Instant Pot Cauliflower Soup is the closest thing to that same feeling: simple ingredients, minimal active time, and something warm enough to carry in a thermos past a principal in a hallway without embarrassment.
Instant Pot Cauliflower Soup
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6
Ingredients
- 1 large head cauliflower, cut into florets
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream or full-fat coconut milk
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- Optional toppings: shredded cheddar, crispy chickpeas, fresh chives, a drizzle of olive oil
Instructions
- Saute the aromatics. Set the Instant Pot to Saute mode. Add olive oil or butter and let it heat for 1 minute. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened. Add the garlic and cook 1 minute more.
- Add the cauliflower and broth. Add the cauliflower florets, broth, salt, pepper, smoked paprika, and nutmeg. Stir to combine. Cancel the Saute function.
- Pressure cook. Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes. When the cycle completes, carefully perform a quick release.
- Blend the soup. Use an immersion blender directly in the pot to blend until smooth and creamy. Alternatively, transfer in batches to a countertop blender, blending carefully with the lid vented.
- Finish with cream. Stir in the heavy cream or coconut milk. Return the pot to Saute mode for 2–3 minutes to warm through. Taste and adjust salt and pepper as needed.
- Serve. Ladle into bowls or a thermos. Top with shredded cheddar, fresh chives, or a drizzle of olive oil if desired.
Nutrition (per serving)
Calories: 155 | Protein: 4g | Fat: 10g | Carbs: 13g | Fiber: 3g | Sodium: 580mg