Simple, delicious, and nutrient dense. Use conventional cauliflower if you can't get your hands on any Romanesco cauliflower. Enjoy!
Ingredients
1 medium head
Cauliflower
1 medium
Yellow onion
4 clove(s)
Garlic
4 cup
Vegetable stock/broth, low sodium
1/3 cup
Parsley, fresh
(chopped)
1/4 cup
Pumpkin seeds (pepitas)
(raw)
1/2 tsp
Salt
(sea; (or to taste))
1/4 tsp
Black pepper
((or to taste))
1 tbsp
Truffle oil
(for garnish)
Instructions
Combine the cauliflower, onion and garlic in an Instant Pot. Cover the pot and set to cook at high pressure for 8 minutes.
When the pot has reached it’s time limit, let the pressure out of the pot using the venting lever on the top of the Instant Pot. This may take another few minutes.
Remove the lid from the Instant Pot and transfer the cooked mixture into a Vita-Mix or other high speed blender. Add the pepitas and parsley, blend at high speed until smooth. NOTE: When blending hot liquid always start at a very low temperature and then gradually increase speed in order to avoid dangerous combustion.
Transfer the soup back into the Instant Pot container. Season with salt and pepper. Note: Depending on the level of sodium in your vegetable broth, you may not even need salt and pepper. Get used to seasoning to your own taste and health concerns.
