- 1 Medium Cauliflower
- 1/2 cup Coconut Milk
- 1 cup Chicken Broth
- 1 Yellow Onion
- 2 Garlic Clove
- Olive Oil
- Fresh Herbs and Chili, optional
Spices to taste:
- Black Pepper
- Dried Tomatoes
- Chop onion and garlic. Pour some olive oil into the instant pot, turn on the “Saute” mode and fry the onions, garlic, and dried tomatoes.
- Press the “Keep Warm / Cancel mode”. Pour coconut milk and broth, set to “Soup” mode, add cauliflower and spices. Close the lid and cook for 20 minutes.
- Shift the vegetables and broth to a blender, whisk until smooth. You can serve now or boil the finished mix for a few minutes more.
Nutrition Information:Yield: 2
Amount Per Serving: Calories: 579Total Fat: 38gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 53mgSodium: 1838mgCarbohydrates: 39gFiber: 10gSugar: 14gProtein: 28g
Nutrition is calculated by a third party and may not be 100% accurate