Day 2: 4-minute creamy garlic cauliflower soup (BW)

R Farrell

Instant Loss Cookbook (Day 2)
Page 89

2 tablespoons extra virgin olive oil

6 slices turkey bacon

5 garlic cloves

1 medium onion, diced

2 ½ Cups chicken or vegetable broth

4 Cups chopped cauliflower florets (about one head)

½ teaspoon dried thyme

½ teaspoon dried rosemary

1 dried bay leaf

Green onions, chopped

Sea salt, to taste

subheading: Garlic Biscuits:

2 Tablespoons avocado oil

¾ Cup packed almond flower

½ Teaspoon garlic powder

¼ Teaspoon dried parsley

¼ Teaspoon sea salt

2 Eggs

Preheat a pressure cooker using the sauté function. When the display panel reads hot, and the oil in bacon, and sauté until crisp. Remove the bacon and set aside. Add the garlic and onion, and Sauté until softened and translucent, about five minutes.

Deglaze the cooker with a bit of the broth, stirring up all the browned bits. Add cauliflower, thyme, rosemary, remaining broth, and the Bay leaf.

Place the lid on the cooker and make sure the pressure knob is in the ceiling position. Using the display panel, press the cancel button. Then select the soup function, high pressure, and use the +\-buttons until the display reads 4 minutes.

When the cooker beeps to let you know it is finished, switch the pressure Knob from the ceiling to the venting position, administering a quick release. Use caution while the steam escapes, it is hot.

Open the cooker and remove the Bayleaf. Use an immersion blender to purée the soup. Garnish with the green onions and crumble turkey bacon and season with salt.

subheading: Garlic Biscuits:

Preheat the oven to 350°F. Coat a baking sheet with cooking spray.

Place all the ingredients in a bowl and blend gently with a hand mixer.

Using a cookie scoop, transfer bowls of the better to the Prepared baking sheet. You should have enough to form eight balls.

Bake for 15 to 20 minutes, or until lately browned and cooked through.

Transfer to a rack to cool slightly and serve warm.

Serve with garlic biscuits (page 185) or

Cesar Salad (page 100)

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