Switch on your instant pot to sauté and add the light olive oil to the steel insert. When the oil becomes hot, add the garlic and onions and fry until the onions become soft (two minutes).
Add the cauliflower florets, turmeric, ½ teaspoon chilli flakes, black pepper, ¼ teaspoon Italian seasoning, and salt. Sauté for 3-4 minutes.
Add the butter beans and vegetable broth and deglaze the pot.
Cancel sauté and close the lid. Make sure the steam release vent is sealed. Press the pressure cooking button (high) and set the timer to 5 minutes.
Once the timer beeps, wait for 10 minutes before releasing the rest of the steam. Open the pot and using an immersion blender, blend the contents. Or wait for the contents to cool down and blend in a regular blender.
Take out the soup in bowls and add a few drops of lemon juice to each bowl, followed by the remaining chilli flakes and Italian seasoning. Drizzle the extra virgin olive oil too and serve warm.
If the soup is too thick after blending, you can thin it out with broth or water.
Substitute the Italian seasoning with herbs of your choice. Thyme, oregano, parsley work equally well.
Adjust the chilli flakes to your liking.
If the vegetable broth you are using is salted, remember to adjust the salt accordingly.