Chilly Night Soup
(Total Time: 36 MINS| Serves: 6)
Ingredients:
1 tbsp. olive oil
1 pound casing removed gluten-free hot Italian sausage
1 cup chopped onion
6 minced garlic cloves
12-ounce frozen kale
12-ounce frozen cauliflower
Salt and freshly ground black pepper, to taste
3 cups water
½ cup heavy whipping cream
½ cup shredded Parmesan cheese
Directions:
Place the oil in the Instant Pot and select “Sauté”. Then add the sausage and cook for about 8-10 minutes, breaking up with a wooden spoon using a wooden spoon.
Add onions and garlic and cook for about 2-3 minutes.
Select the “Cancel” and stir in kale, cauliflower, salt, black pepper and water and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 3 minutes.
Select the “Cancel” and carefully do a “Natural” release for about 5 minutes and then do a “Quick” release.
Remove the lid and stir in the whipping cream until smooth.
Serve hot with the garnishing of Parmesan.
Per Serving (Calories 420|Total Fat 31.2g| Net Carbs 2.06g| Protein 23.2g| Fiber 2.7g)
