Servings: 6

1 tablespoon avocado oil 1 tablespoon avocado oil
1 medium yellow onion, peeled and diced 1 medium yellow onion, peeled and diced
1 clove garlic, minced 1 clove garlic, minced
1 large head cauliflower, cored and chopped into large florets 1 large head cauliflower, cored and chopped into large florets
2 sprigs fresh rosemary, tough stem removed and leaves chopped 2 sprigs fresh rosemary, tough stem removed and leaves chopped
1 teaspoon salt 1 teaspoon salt
1/4 teaspoon black pepper ¼ teaspoon black pepper
6 cups vegetable broth 6 cups vegetable broth

1. Drizzle the oil into the Instant Pot. Press the saute button and add the onion. saute the onion until it is softened and starting to brown, about 6 minutes.
2. Add the garlic and saute an additional 30 seconds. Press the cancel button.
3. Add the cauliflower, rosemary, salt, pepper, and broth and secure the lid. Press the manual or pressure cook button and adjust the time to 10 minutes.
4. When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
5. Allow the soup to cool slightly and then transfer half of the soup to a large blender and blend until smooth. Pour the blended soup back into the pot with the rest of the soup and stir to combine.
6. Allow to cool slightly before ladling into bowls to serve.

Calories: 78 Fat: 3g Protein: 3g Sodium: 970 mg Fiber:4g Carbs: 12g Sugar: 4g  Calories: 78 Fat: 3g Protein: 3g Sodium: 970 mg Fiber:4g Carbs: 12g Sugar: 4g