Recipe – Cauliflower Cheddar Soup (full liquid phase)

I’m making my first full liquid recipe today. I took this recipe and adapted it by substituting bone broth in place of the chicken stock (to increase protein) and added an extra carrot in place of the potatoes (to reduce carbs). I also modified the cooking instructions to accommodate my pressure cooker, but either way of cooking would work.

Ingredients:

• 1 large sliced onion
• 3 sliced celery ribs
• 2 sliced carrots
• 1 1/2 Tbsp minced garlic
• 6 cups chicken bone broth
• 6 cups roughly chopped cauliflower
• 2 bay leaves
• 1 tsp dried thyme
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 8 oz grated sharp cheddar cheese
• 1 teaspoon Worcestershire sauce

Instructions:

• Add all ingredients except cheese to pressure cooker.
• Cook on high 5 minutes, then let naturally release for 10 minutes,
• Allow to cool some, remove bay leaves, add cheese, and then blend in a blender until smooth.

Tip: you can decrease the amount of broth by 2 cups to make a thicker soup once you reach the puree stage. Both

Recipe makes 9 cups (using the full 6 cups of bone broth).

1 Cup: 152 Cal, 8g Carbs, 9g Fat, 12g Protein