Want to lose weight and get healthy for life—without dieting, drugs, or making yourself miserable?We can help! Tell me how!
Equipment
Instant Pot
Stick Blender
slow cooker
Ingredients
1headcauliflowerlarge (approx 800g)
1onion cut into quarters
2tspgarlic mincedcrushed
2cupsvegetable brothcan substitute any broth
1tbsplemon juiceabout 1/2 lemon
1/2cupheavy whipping cream(coconut cream for the vegan readers)
2tbspbutter(coconut oil for the vegan readers)
1/4tspground allspice
+/- salt and pepper
Toppings
shredded/grated cheese(or vegan cheese)
chopped green onions
cracked pepper
paprika
Prevent your screen from going dark
Instructions
Add all the ingredients to the Instant Pot except for the butter and heavy cream.
Close the lids and turn the pressure valve to sealing. Cook for 5 minutes on "pressure cook" or "manual". Let the pressure release naturally for 3-5 minutes before turning the valve to release the remaining pressure.
Using a stick blender break apart the florets. You can also pour the soup into a regular blender to blend.
Mix the butter and heavy cream into the soup with the stick blender (or in the regular blender). Blend well. Your soup should be thick and creamy.
Serve the soup hot and top with cheese, green onions, cracked pepper, and paprika. You can also add bacon or sour cream if you want. Enjoy!