| Servings | Prep Time | Cook Time |
| 6servings | 10minutes | 5minutes |
| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 5minutes |
Ingredients
- 1 cup onion ~ 1 small onion; chopped
- 1 tbsp garlic minced fresh or ground dried
- 1 tbsp chopped parsley fresh; finely chopped
- 1 tbsp basil fresh, finely chopped
- 2 cups chopped Cauliflower ~ 1 small head, trimmed
- 1/4 cup lemon juice ~ 2 fresh lemons, juiced
- lemon zest from the fresh lemons
- 1 lemon sliced for garnish; optional
- 1 qt chicken broth
- 1 tsp olive oil
- 1 tsp Butter or spray cooking oil
- salt & pepper to taste
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Scrape the zest from 2 lemons (about 1/8 tsp) and set aside. Cut the lemons in half then extract the juice.
- Preheat the Instant Pot on Sauté-high until hot. Add the oil/butter. Stir in the onion, garlic, basil, and parsely. Sauté until lightly browned.
- Stir in the chopped cauliflower. Add the broth, salt and pepper to taste, the lemon zest, and half of the lemon juice.
- Cancel the Sauté mode and cover the pot. Reset to Pressure Cook, high, 5 minutes.
- De-pressurize right away. Add the rest of the lemon juice then use the immersion blender to smooth the soup. Adjust salt and pepper to taste. Serve with a garnish of sliced lemon and chopped parsely.