Creamy, Cauliflower Soup (no cream) Instant Pot Style (paleo, low carb) Posted on 11 Feb 12:53 , 1 comment

Ok, so those of you who know me know I'm obsessed with this cauliflower soup. It's easy, quick, paleo and simple to make. Well I thought I'd make it even quicker by making it in my Instant Pot.

If you don't have an Instant Pot, go get one right now! They are awesome!!! Here's a link! 

Now I have two the 8 quart and the 6 quart. I have to admit I use the 6 quart most often because it's just me and my husband. You can watch for these to go on sale on Amazon and Kohl's etc. I got my 6 quart for $69.00 from Amazon when it was on sale...

Anyways... back to the soup. So last night I decided to make my stove top recipe and it came out super watery. For those of you who don't know this about me, I will make something 100 times or until it's perfected! So I thought about it and the fix was easy. Use less liquid (duh).

So I woke up bright and early to see if this would work.

Here's what you need and what I did...

1 head cauliflower, 1/2 onion, 1 leek, 1/2 stick butter and 3 cups chicken broth (or for vegetarians you can use veggie stock.)

I get my vegetables from my local Farmer's Market so they are pretty dirty!

First I wash my leeks. Cut off the tip, then cut in half and then slice and put into a bowl full of water. Swish around with your hand to loosen all the sand. It will sink to the bottom. Make sure you rinse your cutting board to remove any sand/dirt.

Then cut up your onion.

Turn the Instant Pot on to sautee and add 1/2 stick of butter and let melt. Then add onion and leek.

Let sautee until translucent. Takes about 5 minutes. Stir often. While this is sautéing cut up the cauliflower into pieces. 

Now add 1/2 half of the chopped up cauliflower, 3 cups of broth. I leave it on sautee until it's simmering. Then I put the lid on, set the steam release on "seal" hit manual and set for 5 minutes on high pressure.

It takes about 2-3 minutes to come to pressure and 5 minutes to cook.

While I'm waiting I go work on my super hard Valentine's Day puzzle. I swear all the pieces are red & white...

 After the timer goes off do a quick release. I use this plumbing elbow to divert the steam from my cabinets! Works great!

Once the pressure valve goes down, take the lid off and add the rest of the chopped up cauliflower. Put lid back on, set valve to seal, and hit manual and set time for 4 minutes. Now it comes to pressure real fast because the ingredients are already boiling.

Go work on your puzzle...

When timer goes off, do a quick release and remove lid. At this point I remove a scoop of the soup, kind of mash it slightly because I like it to have a chunky texture. Set aside.

Now I use an immersion blender to "cream" the soup and it works great. You can also use a blender if you don't have an immersion blender.

Blend until super creamy. Now add back in the scoop you set aside and stir until blended.

Serve yourself (or your husband, who smelled the soup and came running downstairs for a bowl) a bowl and you can sprinkle with cheese or bacon bits.

Honestly this soup is amazing! After every bite my husband said "ummm" under his breath! It's so good and it's paleo, low carb and low in calories!

And I don't know about you but, I put everything I can, into mason jars and into the fridge for leftovers!

Here is the nutritional information.

This recipe makes about 4 cups. This information is for 1 cup of the soup.

Calories: 166

Fat (g) 11.8

Carbs (g) 12.7

Protein (g) 4.8

And I thought this was interesting, Vitamin C (%) 122.5

p.s. I'm definitely going to make a double batch next time!!