(Total Time: 25 MIN| Serves: 2)
1 cup cherry tomatoes, chopped
1 cup cauliflower, chopped
2 tbsp almond flour
2 tbsp olive oil
3 cups vegetable broth
2 tbsp heavy cream
½ tsp salt
1 tsp dried celery
With the cooker’s lid off, press the ‘’Sauté’’ button and grease the inner pot with olive oil. Add almond four and briefly cook, for 1-2 minutes.
Now add chopped cherry tomatoes and cauliflower. Give it a good stir and season with salt and celery.
Pour in the vegetable broth and stir well again. Press the ‘’Cancel’’ button and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 7 minutes on high pressure.
When done, release the pressure naturally and open the lid. Stir in the heavy cream and serve immediately.
Optionally, transfer the soup to a blender and pulse until smooth before serving.
Per Serving(Calories 269| Total Fats 22.7g | Net Carbs: 5.8g | Protein: 9.7g |Fiber: 2.5g)