Before we started keto, this soup from Center Cut Cook was on regular rotation. I couldn’t give it up when we started keto, so I made some adjustments. What’s more keto than replacing potatoes with cauliflower?
INGREDIENTS
- 2 tbsp butter
- 2 cloves minced garlic
- 1 medium sized head of broccoli, broken into large florets — I also cut off the thick, fibrous outside of the stalks and then chop them up.
- 1 medium sized head of cauliflower broken into florets
- 4 cups chicken broth (here’s a broth recipe)
- Salt and pepper to taste
- 1/2 cup cream
- 1/2 cup shredded cheddar cheese
GARNISH
- 1/2 cup shredded cheddar cheese
- 6 slices of bacon (this is not optional in my opinion, but if you’re pressed for time, you can use really good bacon bits)
- Chopped green onion or chives (optional)
DIRECTIONS
- Cook bacon in the oven. When it’s done, cut into small bits.
- Select the sauté function on the Instant Pot.
- Once hot, add butter, melt, then add garlic. Sauté about one minute, or until garlic begins to brown.
- Add broccoli, cauliflower, and broth. Season with salt and pepper. Secure the lid and select manual. Cook at high pressure for 5 minutes.
- Once cooking is complete, hit cancel and use natural pressure release for 10 minutes. Vent any remaining pressure.
- Add the cream and 1/2 cup of cheddar cheese. Blend with an immersion blender until smooth, or blend in batches in a large blender. If you want a thinner soup, add more broth. Add salt and pepper to taste.
- Serve hot topped with remaining cheddar, bacon, and green onions / chives (if using).
