Equipment
- pressure cooker
- soup ladle
- blender
Ingredients
- 1 medium cauliflower chopped into florets, include leaves/stalk
- 1 medium onion roughly chopped
- 4 cloves garlic roughly chopped
- 1 can unsweetened coconut milk
- 4 cup vegetable broth
- 1 cup raw macadamia nuts
- 1 tsp ground cumin
- 1 tsp sea salt less if your broth is salty
- 1/2 tsp pepper
- 1/4 cup nutritional yeast
Instructions
- Add all ingredients except nutritional yeast in the instant pot. For the cauliflower you can include the leaves (if they look healthy) and stalk. There is nutritional benefit in these parts too.
- Turn on Instant Pot to pressure and cook for 5 minutes, allowing it to naturally release for 5 minutes. Then manually release the rest of the pressure.
- Safely remove cover. Stir in nutritional yeast.
- Using a large ladle, spoon soup (carefully) into a high-speed blender. Blend until smooth.
Nutrition
Serving: 1cup | Calories: 207kcal | Carbohydrates: 9g | Protein: 4.5g | Fat: 17.9g | Saturated Fat: 6.5g | Sodium: 305.1mg | Potassium: 152.5mg | Fiber: 3.7g | Sugar: 4.3g