Makes 4 servings
Macros: 191 cal, fat 2g, carbs 32g, protein 12g, fibre 6g
Ingredients:
3 cups chicken broth
2 lbs cauliflower, roughly chopped
1 onion, roughly chopped
2 garlic, peeled
1 tsp thyme
1 dried bay leaf
1/2 cup coconut milk
1/2 tsp salt
Directions:
Turn the instant pot to saute (high) and heat oil in the instant pot. Then add the cauliflower, saute for about 5 mins. add chicken broth, onion, garlic, thyme and bay leaf and cover and pressure cook 3 minutes. Allow the slow release before removing the cover. Hit Cancel then saute. Remove the bay leaf and add the coconut milk and heat the coconut milk until just warm, you don't want to boil the coconut milk. Next using an immersion blender, blend all the ingredients until smooth. Serve immediately.
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