Creamy Garlic Cauliflower Soup

Name: Creamy Garlic Cauliflower Soup
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 6 slices turkey bacon; 5 garlic cloves, minced; 1 medium onion, diced; 2½ cups vegetable broth, or chicken broth; 4 cups chopped cauliflower florets (about 1 head); ½ teaspoon dried thyme; ½ teaspoon dried rosemary; 1 dried bay leaf; Sea salt, to taste

5 steps

Updated at: Thu, 17 Aug 2023 07:39:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories138.1 kcal (7%)

Total Fat9.2 g (13%)

Carbs9.9 g (4%)

Sugars4.1 g (5%)

Protein5.9 g (12%)

Sodium706.8 mg (35%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

2 tablespoonsextra-virgin olive oil

6 slicesturkey bacon

2 ½ cupsvegetable broth

or chicken broth

4 cupscauliflower florets

chopped

½ teaspoondried thyme

½ teaspoondried rosemary

1dried bay leaf

sea salt

to taste

Instructions

Step 1

Preheat a pressure cooker using the SAUTE function. When the display panel reads HOT, add the oil and bacon, and sauté until crisp. Remove the bacon and set aside. Add the garlic and onion, and sauté until softened and translucent, about 5 minutes.

Step 2

Deglaze the cooker with a bit of the broth, stirring up all the browned bits. Add the cauliflower, thyme, rosemary, remaining broth, and the bay leaf.

Step 3

Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, press the CANCEL button, then select the SOUP function, high pressure, and use the +/- buttons until the display reads 4 minutes.

Step 4

When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot.

Step 5

Open the cooker and remove the bay leaf. Use an immersion blender to puree the soup. Garnish with the crumbled turkey bacon and season with salt.