(Total Time: 15 MIN| Serves: 4)
Ingredients:
For soup:
2 cups cauliflower, chopped
1 small onion, finely chopped
3 tbsp coconut oil, softened
5 cups vegetable broth
Spices:
1 tsp pumpkin pie spice
½ tsp vanilla extract
¼ tsp sea salt
Directions:
Plug in the instant pot and grease the inner pot with coconut oil. Press the ‘’Sauté’’ button and heat up. Add onions and cook for 4-5 minutes stirring constantly.
Now add cauliflower and continue to cook for one more minute. Finally, pour in the vegetable broth and season with sea salt.
Seal the lid and set the steam release handle. Press the ‘’Manual’’ button and set the timer for 24 minutes on high pressure.
When you hear the end signal, press the ‘’Cancel’’ button and perform a quick pressure release. Open the lid and chill for a while.
Transfer the soup to a food processor and process until smooth. Pour back to the pot and stir in the pumpkin pie spice and vanilla extract.
Press the ‘’Sauté’’ button again and heat up.
Serve warm.
Per Serving(Calories 155| Total Fats 12g | Net Carbs: 3.8g | Protein: 7.2g |Fiber: 1.6g)
