Cream of Italy? Nope it’s easy Instant Pot Carrot and Cauliflower Soup – Ready in 5 minutes. Vegan. 0 WW Smart Points.
1 head of cauliflower
5 medium carrots
1 medium onion
2 garlic cloves, fresh. Or I use Dorot.
2 cups Pacific Organic Simply Stock, Vegetable, Unsalted
1 tsp Salt
1 tsp Pepper
Cumin – optional – add as as you like
Chop up the veggies into chunks.
Turn on the Instant Pot and select Saute.
Add cooking spray to the bottom of the pot and saute garlic and onion until it sweats.
Add salt and pepper
Turn off saute.
Add the carrots, cauliflower, vegetable stock… and cumin if you want.
Secure lid. Turn valve to Sealed.
Pressure cook: 5 minutes.
When it beeps — quick release.
Remove the veggies and place them in a food processor and blend.
Add a touch of almond milk if you want to add a bit of extra creaminess.
Vegan/Vegetarian, Paleo, Weight Watchers