Photo: Paleo MG
Highly recommended and the soon to be the most requested meal in your house.
Ingredients
4 tablespoon ghee
2 cup diced carrots
2 cup diced celery
1 white onion, minced
6 garlic cloves, minced
8 cup cauliflower florets (I used a frozen bag of cauliflower that was defrosted – it cooks quicker and a little better)
64-ounce chicken bone broth
1 1/3 cup Frank’s Red Hot Sauce (less if you don’t like it as spicy)
salt and pepper, to taste
2 rotisserie chicken, pulled and shredded
fresh cilantro, for garnish
chopped green onions, for garnish
Primal Kitchen Avocado Oil Ranch, for garnish
Instructions
Place ghee in the basin of the instant pot then press the sauté button. Once the ghee begins to melt, add the carrots, celery, onion and garlic and sauté for about 5 minutes until the onion becomes translucent.
Press the keep warm/cancel button, add the cauliflower, chicken broth, hot sauce and a hefty pinch of both salt and pepper, then secure the lid, close off the pressure valve and press the Soup button. This will cook for 30 minutes once it comes up to pressure. Once the soup is done cooking, you can let it naturally release or do a quick release. Once you remove the lid, use an immersion blender to blend the soup until completely smooth. Taste to see if the soup needs any extra salt or pepper.
The recipe is courtesy of Paleo MG. We’re not trying to claim we came up with it. We’re simply sharing her good work. There are great tips, including how to make a giant batch on the original recipe if you’d like to check that out.
