Cauliflower Cream Soup

I love creamy soups. This soup does not disappoint--it's full of flavor and oh-so-creamy! To make this you will need an instant pot. The recipe makes 6 servings at 4 net carbs each with 19.5g of fat a serving. If you leave the nutritional yeast out the carb count will be even lower, but I love the taste so I work it into my macros. Enjoy!

You Need:

• 1/2 onion, chopped
• 1-2 tablespoons olive oil
•  4-5 cups rough-chopped fresh cauliflower 
• 3 cups chicken stock 
• 1 tsp minced garlic
• dash of salt and pepper
• 1 can Coconut Cream
• 1/4 cup Nutritional Yeast 
• cooked bacon to garnish 
• kale to garnish

Directions:

Using the instant pot's saute feature, cook the onions and garlic until translucent. Add in everything else (except for the garnish of course) and pressure cook it for 6 minutes. I use the manual setting to do this. Let the steam out and wait for it to cook a bit (I use this time to cook up my bacon and kale) and then blend the soup with either an immersion blender or in a vitamix or other blender. Garnish and serve. Makes 6 servings at 4 net carbs a serving and is full of fat due to the coconut cream with 19.5g of fat a serving! In other words, it's delicious. Enjoy!