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Instant Pot Low carb Zuppa Toscana soup
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Chef :
Annette HurleyInstant Pot Low carb Zuppa Toscana soup
I love the traditional Zuppa Toscana soup but wanted to make it low carb and use cauliflower instead of potatoes. Hope you enjoy as much as I did!!
Ingredient
2 heads
caluiflower cut into florets
4 cup
chicken stock
2 cups
water
4 cups
kale
1/2 cup
heavy cream
1 TBS
avocado oil
Cooking instructions
* Step 1
Set your instant pot on sauté mode for 20 mins on high. Remove sausage from casing and sauté will slightly browned.
* Step 2
Remove sausage set aside. Dab out a little of the excess grease.
* Step 3
Sauté onions and garlic till softened.
* Step 4
Add califlower florets, chicken stock, water, and sausage back into your instant pot.
* Step 5
Pressure cook on high for 3 mins. Quick or Manuel release.
* Step 6
Scoop out 1/2 of the califlower florets and just a little liquid and use an emersion blender to purée. If you don’t have one a blender or food processor will work just fine.
* Step 7
Set instant out 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.
* Step 8
Add kale and simmer of 5 mins till kale is softened. Add heavy cream and turn off your instant pot. Salt and pepper to taste.
* Step 9
Top soup with Parmesan cheese and enjoy!!!
Note: if there is a photo you can click to enlarge it
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