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

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!