(Total Time: 50 MIN| Serves: 4)
2 cups cauliflower, chopped
1 large leek, chopped
1 small onion, finely chopped
1 cup cream cheese
5 cups vegetable stock
3 tbsp butter
1 tsp lemon juice, freshly squeezed
1/8 tsp nutmeg
¼ tsp dried parsley
1 bay leaf
½ tsp salt
¼ tsp white pepper, freshly ground
Freshly snipped chives, optional
Plug in your instant pot and press the ‘’Sauté’’ button. Melt the butter in the stainless steel insert and add the leeks and onions. Stir-fry for about 4-5 minutes without browning.
Add the cauliflower, vegetable stock, lemon juice, nutmeg, parsley, and bay leaf. Sprinkle with salt and pepper and securely lock the lid. Press the ‘’Manual’’ button and set the timer for 10 minutes. Cook on high pressure.
When done, press the ‘’Cancel’’ button and move the pressure valve to the ‘’Venting’’ position to release thepressure.Remove and discard the bay leaf and pour the soup through a large sieve. Alternatively, transfer to a food processor and process until smooth.
Pour the soup back to the pot and press the ‘’Sauté’’ button. Stir in the cream cheese and optionally sprinkle with some more salt or pepper to taste. Cook for another 5 minutes, stirring constantly.
Press the ‘’Cancel’’ button to turn off the pot. Transfer the soup to serving bowls and sprinkle with chives.
Per Serving(Calories 320| Total Fats 29.1g | Net Carbs: 7.4g | Protein: 6.5g |Fiber: 2.7g)