Cauliflower Zuppa Toscana Soup.
Simple, easy, keto with your Instant Pot!
Recipe from Cookpad:
1 lbs. Spicy Italian sausage
1 head caluiflower cut into florets
1 white onion chopped
4 garlic cloves
4 cup chicken stock
2 cups water
4 cups kale
1/2 cup heavy cream
1 TBS olive oil
Salt and pepper
Set your instant pot on sauté mode for 20 mins on high. Remove sausage from casing and sauté with garlic for 5 mins, then add onions and sauté for another 3 mins.
Add cauliflower florets, chicken stock, and water into your instant pot. Pressure cook on high for 3 mins. Quick release.
Scoop out 1/2 of the califlower florets and just a little liquid and use an emersion blender to purée.
Set instant pot back in sauté mode medium temp. Add purée back into your soup. This will provide the thickness to your soup that the potato starch traditionally would.
Add kale and simmer for 5 mins till kale is softened. Add heavy cream and turn off your instant pot. Salt and pepper to taste.