Cheesy Kale Cauliflower Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put Instapot on saute and let warm up Add 1/4 cup of butter, two tablespoons minced garlic, medium onion diced, and cook till onion is translucent.

Step 2

After onion is translucent, add two tablespoons of almond flour and mix into butter mixture. Once the almond flour is mixed in, add in a pint of heavy whipping cream and stir until it thickens.

Step 3

At this point, Add in 20 -24 ounces of chicken broth, 2-3 cups of kale, 2-3 cups of chopped carrots and 24 ounces of cauliflower rice and mix thoroughly.

Step 4

Once all the vegetables are added, it is okay to mix in the seasonings prior to switching the Instapot to soup/broth for 30 min. Add a 1/4 tsp of sage, 1 Tbsp of Black Pepper, 1 Tbsp Garlic salt, 1 tsp cayenne pepper, 2 tsp of celery seed. Add 2 cups of cubed velveeta cheese.

Step 5

Once soup is complete, Let cool for 10-15 minutes, serve in bowls and garnish with mozzarella cheese.