Low-Carb Cauliflower and Mushroom Pressure Cooker Soup with Parmesan
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Category
Soup
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
1 onion, chopped
2 tsp. olive oil, divided
1 T minced garlic
1 tsp. dried thyme
1 lb. Cremini mushrooms, washed and chopped
4 cups chopped cauliflower
6 cups vegetable stock
3/4 cup freshly grated Parmesan cheese
Directions
Heat 1 teaspoon of olive oil in the bottom of the pressure cooker .  Add the onions and saute until they’re starting to brown, about 5-7 minutes.   Add the minced garlic and thyme and cook 1-2 minutes more. Put onions in a bowl  Heat the other teaspoon of olive oil and saute the mushrooms until they’re lightly browned and all the liquid is evaporated, about 5 minutes. Put the onion mixture, mushrooms, cauliflower, and stock into the pressure cooker and set to cook for 5 minutes time at high pressure.   I let the pressure release naturally because I wasn’t in a hurry, but you can also use the quick release method. Use an Immersion Blender to puree the soup, leaving it a little chunky if you prefer.  Add the 3/4 cup Parmesan and simmer 5-10 minutes, or until all the cheese has melted into the soup. Serve hot, with additional freshly-grated Parmesan cheese or sour cream to add at the table if desired.
