Keto Instant Pot Creamy Cauliflower Soup Recipe (Vegan Friendly)
By ditchthecarbs.com
A simple and delicious keto creamy cauliflower soup made in the Instant Pot. You can also find slow cooker and stovetop directions above.
Servings: 4
NET Carbs: 7g
Protein: 4g
Fat: 17g
Ingredients
- 1 head cauliflower large (approx 800g)
- 1 onion cut into quarters
- 2 teaspoon garlic minced crushed
- 2 cups vegetable broth can substitute any broth
- 1 tablespoon lemon juice about ½ lemon
- ½ cup heavy whipping cream (coconut cream for the vegan readers)
- 2 tablespoon butter (coconut oil for the vegan readers)
- ¼ teaspoon ground allspice
- +/- salt and pepper
Toppings
- shredded/grated cheese (or vegan cheese)
- chopped green onions
- cracked pepper
- paprika
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!
Serving: 1serve (serves 4) | Calories: 207kcal | Total Carbohydrates: 11g | Protein: 4g | Fat: 17g | Sodium: 576mg | Potassium: 492mg | Fiber: 4g | Sugar: 4g | Vitamin A: 865IU | Vitamin C: 73mg | Calcium: 57mg | Iron: 1mg | NET carbs: 7g