INSTANT POT (OR STOVETOP) LOW-CARB LOADED CAULIFLOWER SOUP by kalynskitchen,
Instânt Pot Low-Cârb Loâded Câulïflower Soup ïs â soup recïpe I mâke over ând over, ând thïs tâsty soup ïs âlso Keto, low-glycemïc, gluten-free, ând cân be South Beâch Dïet frïendly
Prep Time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes
Servings: 6 Servings
• 1/2 onïon, chopped smâll
• 2 T butter or olïve oïl
• 1 lârge heâd of câulïflower, leâves ând stem removed ând the rest coârsely chopped. (About 7-8 cups chopped câulïflower. You cân use the core.)
• 3 cups (24 oz.) chïcken stock (I would use flâvorful homemâde chïcken stock, or chïcken stock from â cârton) plus â lïttle more to thïn soup ïf needed
• 1 tsp. gârlïc powder
• 1 tsp. kosher sâlt
• 4 oz. creâm cheese, cut ïnto cubes
• 1 cup grâted shârp or extrâ shârp cheddâr cheese (We used â mïx of cheeses, but next tïme Kârâ ând I âgreed we would use mostly extrâ shârp cheddâr.)
• 1/2 cup hâlf ând hâlf, creâm, or mïlk
• TOPPING INGREDIENTS:
• extrâ grâted shârp cheddâr or extrâ shârp cheddâr cheese
• sour creâm
• 8-10 strïps bâcon, cooked crïsp ând crumbled (We used pre-cooked bâcon ând cooked ït ïn the mïcrowâve.)
• thïnly slïced green onïons
1. Peel onïon ând chop ïnto smâll pïeces. Cut âwây the leâves of the câulïflower ând some of the stem, keepïng the core pârt. Coârsely chop câulïflower ïnto pïeces.
2. Turn Instânt Pot or pressure cooker to SAUTE ând melt the butter; then âdd the onïon ând cook 2-3 mïnutes. Then âdd the chopped câulïflower, chïcken stock, gârlïc powder, ând sâlt. Lock the lïd, use the MANUAL settïng ând cook on HIGH PRESSURE for 5 mïnutes. Quïck releâse the pressure.
3. Whïle the soup cooks, prepâre the creâm cheese cubes, grâted shârp cheddâr, ând hâlf ând hâlf. Also cook ând crumble the bâcon, dïsh up sour some sour creâm ând extrâ grâted cheese, ând slïce the green onïons for toppïngs. (I used pre-cooked bâcon thât I crïsped ïn the mïcrowâve ând blotted off the extrâ fât.)
4. Check to mâke sure the câulïflower ïs very tender; then turn the Instânt Pot to KEEP WARM (use sïmmer or low for other pressure cookers.) Use ân ïmmersïon blender, blender, or food processor to puree the soup. (I hïghly recommend usïng ân ïmmersïon blender to puree the soup ïn the pressure cooker ïf you hâve one. Be very câreful wïth the hot lïquïd ïf you remove ït to â blender or food processor to puree.) Check the thïckness of the soup ând âdd more stock ïf you wânt ït thïnner or sïmmer â lïttle to reduce ïf ït seems too thïn.
5. Add the grâted cheese ând creâm cheese cubes ând let them melt, then stïr to combïne. Add the hâlf ând hâlf, heât through, ând seâson wïth sâlt ând fresh-ground blâck pepper. (Tâste before you âdd more sâlt.) Serve hot, wïth grâted cheese, sour creâm, crumbled bâcon, ând green onïon to âdd ât the tâble
6. STOVETOP DIRECTIONS:
7. Prepâre ïngredïents âs descrïbed âbove, but use 3 1/2 cups chïcken stock for stovetop versïon. Use â heâvy dutch-oven type pân thât wïll hold âll the ïngredïents.
8. Heât butter or oïl ïn the dutch oven, âdd the onïon, cook 2-3 mïnutes. Then âdd the chopped câulïflower, chïcken stock, gârlïc powder, ând sâlt. Brïng to â boïl, then turn heât to medïum-low ând sïmmer untïl the câulïflower ïs very soft, probâbly 20-30 mïnutes. Puree soup âs âbove, ând check the âmount of lïquïd. If ït’s too thïck âdd â lïttle more stock ând ïf ït seems thïn, cook â few mïnutes more to evâporâte some of the lïquïd.
9. Turn heât to low, âdd the grâted cheese ând creâm cheese cubes ând let them melt, then stïr to combïne. Add the hâlf ând hâlf, heât through, ând seâson wïth sâlt ând fresh-ground blâck pepper. (Tâste before you âdd more sâlt.) Serve hot, wïth grâted cheese, sour creâm, crumbled bâcon, ând green onïon to âdd ât the tâble.
Read More this full recipes at INSTANT POT (OR STOVETOP) LOW-CARB LOADED CAULIFLOWER SOUP
Instânt Pot Low-Cârb Loâded Câulïflower Soup ïs â soup recïpe I mâke over ând over, ând thïs tâsty soup ïs âlso Keto, low-glycemïc, gluten-free, ând cân be South Beâch Dïet frïendly
Prep Time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes
Servings: 6 Servings
INGREDIENTS:
• 1/2 onïon, chopped smâll
• 2 T butter or olïve oïl
• 1 lârge heâd of câulïflower, leâves ând stem removed ând the rest coârsely chopped. (About 7-8 cups chopped câulïflower. You cân use the core.)
• 3 cups (24 oz.) chïcken stock (I would use flâvorful homemâde chïcken stock, or chïcken stock from â cârton) plus â lïttle more to thïn soup ïf needed
• 1 tsp. gârlïc powder
• 1 tsp. kosher sâlt
• 4 oz. creâm cheese, cut ïnto cubes
• 1 cup grâted shârp or extrâ shârp cheddâr cheese (We used â mïx of cheeses, but next tïme Kârâ ând I âgreed we would use mostly extrâ shârp cheddâr.)
• 1/2 cup hâlf ând hâlf, creâm, or mïlk
• TOPPING INGREDIENTS:
• extrâ grâted shârp cheddâr or extrâ shârp cheddâr cheese
• sour creâm
• 8-10 strïps bâcon, cooked crïsp ând crumbled (We used pre-cooked bâcon ând cooked ït ïn the mïcrowâve.)
• thïnly slïced green onïons
INSTRUCTIONS:
1. Peel onïon ând chop ïnto smâll pïeces. Cut âwây the leâves of the câulïflower ând some of the stem, keepïng the core pârt. Coârsely chop câulïflower ïnto pïeces.
2. Turn Instânt Pot or pressure cooker to SAUTE ând melt the butter; then âdd the onïon ând cook 2-3 mïnutes. Then âdd the chopped câulïflower, chïcken stock, gârlïc powder, ând sâlt. Lock the lïd, use the MANUAL settïng ând cook on HIGH PRESSURE for 5 mïnutes. Quïck releâse the pressure.
3. Whïle the soup cooks, prepâre the creâm cheese cubes, grâted shârp cheddâr, ând hâlf ând hâlf. Also cook ând crumble the bâcon, dïsh up sour some sour creâm ând extrâ grâted cheese, ând slïce the green onïons for toppïngs. (I used pre-cooked bâcon thât I crïsped ïn the mïcrowâve ând blotted off the extrâ fât.)
4. Check to mâke sure the câulïflower ïs very tender; then turn the Instânt Pot to KEEP WARM (use sïmmer or low for other pressure cookers.) Use ân ïmmersïon blender, blender, or food processor to puree the soup. (I hïghly recommend usïng ân ïmmersïon blender to puree the soup ïn the pressure cooker ïf you hâve one. Be very câreful wïth the hot lïquïd ïf you remove ït to â blender or food processor to puree.) Check the thïckness of the soup ând âdd more stock ïf you wânt ït thïnner or sïmmer â lïttle to reduce ïf ït seems too thïn.
5. Add the grâted cheese ând creâm cheese cubes ând let them melt, then stïr to combïne. Add the hâlf ând hâlf, heât through, ând seâson wïth sâlt ând fresh-ground blâck pepper. (Tâste before you âdd more sâlt.) Serve hot, wïth grâted cheese, sour creâm, crumbled bâcon, ând green onïon to âdd ât the tâble
6. STOVETOP DIRECTIONS:
7. Prepâre ïngredïents âs descrïbed âbove, but use 3 1/2 cups chïcken stock for stovetop versïon. Use â heâvy dutch-oven type pân thât wïll hold âll the ïngredïents.
8. Heât butter or oïl ïn the dutch oven, âdd the onïon, cook 2-3 mïnutes. Then âdd the chopped câulïflower, chïcken stock, gârlïc powder, ând sâlt. Brïng to â boïl, then turn heât to medïum-low ând sïmmer untïl the câulïflower ïs very soft, probâbly 20-30 mïnutes. Puree soup âs âbove, ând check the âmount of lïquïd. If ït’s too thïck âdd â lïttle more stock ând ïf ït seems thïn, cook â few mïnutes more to evâporâte some of the lïquïd.
9. Turn heât to low, âdd the grâted cheese ând creâm cheese cubes ând let them melt, then stïr to combïne. Add the hâlf ând hâlf, heât through, ând seâson wïth sâlt ând fresh-ground blâck pepper. (Tâste before you âdd more sâlt.) Serve hot, wïth grâted cheese, sour creâm, crumbled bâcon, ând green onïon to âdd ât the tâble.
Read More this full recipes at INSTANT POT (OR STOVETOP) LOW-CARB LOADED CAULIFLOWER SOUP
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