(Total Time: 50 MIN| Serves: 4)
Ingredients:
For soup:
1 lb cauliflower, chopped into florets
1 cup feta cheese
½ cup sour cream
4 cups chicken broth
1 cup milk
¼ cup fresh parsley, finely chopped
3 tbsp butter
Spices:
¼ tsp salt
¼ tsp dried thyme
Directions:
Plug in the instant pot and grease the inner pot with butter. Press the ‘’Sauté’’ button and heat up. Add chopped cauliflower and give it a good stir. Cook for 4-5 minutes, stirring occasionally.
Season with salt and thyme and pour in the chicken broth. Stir well and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 20 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Chill for a while and transfer to a food processor along with feta cheese and sour cream. Add fresh parsley and process until smooth.
Pour the mixture back to the pot and press the ‘’Sauté’’ button. Bring it to a boil and pour in the milk. Optionally, season with some more salt or pepper and press the ‘’Cancel’’ button.
Serve immediately.
Per Serving(Calories 335| Total Fats 25.4g | Net Carbs: 9.9g | Protein: 15.5g |Fiber: 3g)
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