Keto Vegetarian Zuppa Toscana
How to Make It
Step 1
Preheat an Instant Pot on the Saute setting until it says HOT. Add in butter and swirl it around with a spoon to coat. Add in the diced white onion and garlic. Cook until the onion is translucent, about 30 seconds to 1 minute. Add a pinch of salt and stir well.
Step 2
Next, add in the mushrooms which have been destemmed and cut into quarters. Add ¼ tsp of kosher salt to the mushrooms and stir well. Cook until the mushrooms have started to brown well.
Step 3
Add in the vegetable broth. Next, add in the heavy cream and water. Stir well. Then add in the cauliflower florets and ½ tsp kosher salt.
Step 4
Also, add in the kale, which has been washed, destemmed, and sliced thin. Decide whether or not you want to add the red pepper flakes now or to your bowl later on. Cook the soup on high pressure for 1 minute. Taste the soup and adjust, adding more salt if desired.
Ingredients
- Butter – 1.5 tbsp
- White onion – 0.25 large
- Garlic – 2 clove
- Portabella mushrooms, raw – 8 oz
- Coarse Kosher Salt – 0.25 tsp
- Vegetable broth, bouillon or consomme – 14 fl oz
- Whipping cream, extra heavy/gourmet, not whipped – 1 cup
- Cauliflower – 10 oz
- Coarse Kosher Salt – 0.25 tsp
- Kale – 1.5 cup
- Crushed Red Pepper Flakes – 0.13 tsp