CAULIFLOWER TOUCH POTATO SOUP
382.8
Ingredients:
- 200g Carisma Potatoes
- 1 teaspoon butter (7g)
- 30g yellow onion diced
- 1 cloves garlic minced
- 400ml water
- 50g cauliflower chopped into florets
- 1/2 teaspoon spicy brown mustard
- 1/4 teaspoon dried thyme
- 2 tablespoons low-fat Greek yoghurt
- 30g low-fat grated Parmesan cheese
- Salt and pepper to taste
- 5g Chopped fresh chives for serving
- 2 (40g) slices of baguette for serving
Instructions:
- Turn the Instant Pot to sauté. Add the butter and melt it, then add the onion. Cook until the onion softens and turns translucent for about 5 minutes. Add the garlic and cook for 30 additional seconds, just until fragrant.
- Add the water to the Instant Pot. Let it simmer.
- Add the potatoes, cauliflower, mustard, thyme, and pepper. Cover and seal the Instant Pot. Cook on manual (high) pressure for 10 minutes. When the cooking time is up, immediately vent to release any remaining pressure.
- Carefully open the lid. With an immersion blender, purée the soup until smooth, or puree the soup in batches in a regular blender (be careful not to fill the blender more than halfway. Hot soup will splatter). Return any soup you pureed in the blender to the pot. Let the soup cool for a few minutes, then stir in the Greek yoghurt and Parmesan.
- Taste and adjust the seasoning as you like. Serve hot, topped with chives and 2 slices of the baguette.
Nutrition Facts:
- Calories: 382.8 Cal
- Protein: 19.8g
- Carbs: 50.9g
- Fat: 13.9g
