Split Pea Soup
Cream of Cauliflower
| By : |
One of the things I love about soups is how easy it is to hide a bunch of healthy ingredients in a dish that tastes really indulgent. Even if you aren’t a fan of cauliflower (as I once wasn’t), give this one a shot. I assure you that not only will you fall in love, but this may just become your go-to soup.
Photos by Aleksey Zozulya
Photos by Aleksey Zozulya
| Prep Time | 10 minutes |
| Cook Time | 10-15 minutes |
| Servings |
6 servings
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Ingredients
- 3 cups low-sodium vegetable or chicken broth
- 2 medium heads cauliflower stalks and greens removed, florets roughly chopped
- 6 garlic or Roasted Garlic cloves
- 2 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp ghee (store-bought or homemade page 39); optional
- 2 cups unsweetened nondairy milk
- 1 bunch fresh chives sliced, plus more for topping (optional)
- 1/4 cup grated parmesan cheese optional
Ingredients
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Instructions
- Combine the broth, cauliflower florets, and garlic in the Instant Pot. Secure the lid, move the valve to the sealing position, then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done.
- Using tongs, transfer half of the cauliflower to a bowl. Use a fork to break the cauliflower into bite-size pieces (it will be very tender) and let rest.
- Add the seasoned salt, pepper, garlic powder, and Italian seasoning to the pot. Use an immersion blender to puree the soup right in the pot.
- Stir in the ghee (if using), milk, chives (if using), and Parmesan (if using). Add the reserved cauliflower and serve, topped with more chives, if desired.
Recipe Notes
JEFF’S TIP: If you want a thick, totally pureed soup with minimal texture, don’t remove any cauliflower before pureeing.
Per serving
Calories: 127
Fat: 3.6g
Carbs: 20g
Sodium: 350mg
Protein: 8.3g
Fiber: 5g
Sugars: 10.1g
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