Loaded Baked "Potato" Cauliflower Bisque
We all know how healthy soups can be, but what nobody ever seems to mention is how boring they can be. Often times, people miss eating creamy soups, and who wouldn't? They are thick and delicious. I made this loaded baked "potato" cauliflower bisque because I was missing those creamy soups too.
Servings 8 servings
- 2 heads cauliflower cut into large chunks
- 12 ounces bacon chopped
- 2 cloves garlic diced
- 1 bunch chives
- 2 cans coconut milk
- 1 quart bone broth
- salt & pepper to taste
Saute bacon and garlic in the Instant Pot until bacon is mostly cooked.
Add cauliflower, chives, coconut milk, bone broth, & salt & pepper.
Stir, and cook in Instant Pot on SOUP for 6 minutes.
Once it's done, release the pressure valve and take off the lid.
Use immersion blender to blend up the soup. It's supposed to be thick- if you want it thinner, add a little bit of water.
Garnish with chives and enjoy!
Serving: 11/2 cups | Calories: 252kcal | Carbohydrates: 9g | Protein: 21g | Fat: 15g | Saturated Fat: 7g | Fiber: 3g | Sugar: 3g