Cauliflower Coconut Cream soup
This recipe has a “wow” factor – for all people alike.
Prep time; 15 minutes
Pressure Cooking time: 3 minutes at high pressure (13/15 PSI) / No.2
Release method: slow or natural release
Ingredients:
- 1 whole Cauliflower (cut down in large Quarters )
- 1 tablespoon coconut oil
- 1 large onion (roughly chopped)
- 2-3 medium carrots (peeled and chopped up roughly)
- 4 cups(1 litre) Beef stock
- 1 garlic clove – crushed
- 1/8 teaspoon Cayenne Pepper
- 1 can coconut cream
Instructions:
Add coconut oil to Kochstar Pressure Cooker over medium heat, add onion and garlic, sauté till translucent. Add liquid (stock & Coconut cream) and Cayenne Pepper. Increase your heat to high (gas users to make sure your flame is not lapping the sides of your pot). Throw in cauliflower and carrots and stir. Do not worry that the vegetables are not covered with liquid. Close and lock the lid, put on high pressure (2). When you reach high pressure reduce heat and cook for 3 minutes, after 3 minutes use a slow or natural release method. Use Bamix hand blender to vitamix all the ingredients together until smooth.
You could throw in some scallops and/or prawns after the Bamix and close the lid for 4-5minutes – and wow….. enjoy!