Low Carb Goat Cheese & Cauliflower Soup
Cauliflower is a staple ingredient on the keto diet. This low carb Goat Cheese Cauliflower Soup has a flavor that is perfect for a winter Instant Pot meal.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1 large head cauliflower rinsed, tough outer leaves removed
- 3 cloves fresh garlic roughly chopped
- 3 green onions rinsed, roots and dried ends removed
- 2 teaspoons dried parsley
- 2-3 tablespoons filtered water
- 3.5 cups organic chicken stock divided
- 4 ounces goat cheese log cut into chunks
- 1 package uncured bacon cooked and crumbled
- sea salt to taste
- black pepper to taste
Cut up the cauliflower, stems included, into small pieces and place in a large colander. Rinse thoroughly under running water and let drain briefly when finished.
Place cauliflower in the Instant Pot with garlic, the white part of the green onions, and the dried parsley. Add 2-3 tablespoons of water and season with salt and pepper, to taste.
Close your Instant Pot and cook on low pressure for 5 minutes. Allow it to release pressure naturally for 5 minutes, then release the remaining pressure.
Add the chicken stock to the Instant Pot and blend until smooth using and immersion blender. You may also use a blender, but make sure the blender lid is adequately vented to allow steam to escape before turning on the blender.
Turn the Instant Pot on saute, then add the goat cheese and stir until well blended. Cook another minute or two, or until the soup is uniformly heated. If the soup is too thick, add additional stock to reach the desired consistency. If it is too thin, continue cooking until excess moisture has been reduced.
Taste and season with additional salt and pepper, if desired. Serve immediately topped with sliced green onion or crumbled bacon.
Calories: 536kcal | Carbohydrates: 16g | Protein: 23g | Fat: 42g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 961mg | Potassium: 880mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6.8% | Vitamin C: 100.9% | Calcium: 8.7% | Iron: 10.9%