Cauliflower Leek Soup
Ingredients:
- 2 tbsp olive oil [or lard, tallow]
- 3 tbsp butter [or Myikos]
- 3 garlic cloves
- 2-3 leeks – cut into 1 inch pieces
- 1 head cauliflower – 4 to 5 cups worth
- 3 cups broth [chicken or vegetable]
- 1 cup cashews [or heavy cream, raw milk]
- salt and pepper to taste
- bacon for garnish – optional
- chives for garnish – optional
Some people like to add cumin or even paprika to add flavor. Some like to sprinkle the soup with cheese. Get creative!
Instructions:
- In an Instapot on normal simmer setting, heat oil, butter, and garlic for a few minutes. Then add leeks and cauliflower. Continue to simmer for about 10 minutes.
- Add broth and **if using cashews, add them now. If you are using cream or milk, wait until step 4** allow the simmer to bring to a boil. Once it’s at a boil, hit the cancel button to turn the simmer setting off. Close lid and seal valve. Turn on the manual pressure setting. Set for 30 minutes on normal pressure.
- While the soup is cooking, fry up a few slices of bacon. Once cooked to your liking, crumble up to use as a garnish for the soup.
- After the 30 minute timer ends, allow soup to depressurize on its own. After depressurized, blend soup with an immersion blender or hand mixer. If you are using heavy cream or milk, add it now and mix until blended.
- Add salt and pepper to taste. Top with bacon crumbles and chives
*To thicken soup, reduce it down in the Instapot with the lid off by turning the simmer setting back on to low. stir frequently. Alternatively, you can add a little psyllium husk or flour to thicken the soup.*