Creamy Cauliflower Soup with Truffle Salt & Pancetta
 
 
Dana:
Ingredients
  • 1 medium head cauliflower, cored and chopped into bite-sized pieces
  • 1 medium white sweet potato, peeled and cut into chunks
  • 2 Tbsp ghee
  • 1 Tbsp minced garlic
  • 1 medium yellow onion, diced
  • 3+ cups chicken broth
  • ½ cup water
  • 1 cup coconut milk
  • 1 + ½ tsp truffle salt (divided)
  • ½ tsp turmeric
  • ½ tsp ground black pepper
For serving:
  • Chopped scallions
  • Pancetta, cooked until crispy
Directions
Instant Pot Directions
  1. Turn on the SAUTE function and add the ghee and onions. STIR AND COOK UNTIL THE ONIONS START TO BECOME TRANSLUCENT.
  2. Add the minced garlic, cauliflower and sweet potatoes. Saute for an additional 5 minutes, until the vegetables begin to soften and the garlic is fragrant.
  3. Add the remaining ingredients (except the coconut milk, scallions and pancetta) and pop the lid on your instant pot. Push the SOUP button, and let the cycle run through.
  4. Release the pressure, and once it’s ready, remove the top and transfer the ingredients in batches to your blender. Add the coconut milk, and blend on SOUP mode until creamy and delicious!
  5. Serve hot, with fresh chopped scallions and crispy pancetta. Devour.
Slow Cooker Directions
  1. Dump everything except the coconut milk into your slow cooker and set it to cook on LOW for 6 hours.
  2. When it’s done, transfer the ingredients in batches to your blender. Add the coconut milk - and blend on SOUP mode until creamy.
  3. Season to taste with salt and pepper - then garnish with fresh chopped scallions and cooked, crispy pancetta!
Notes
If using an instant pot: this takes about 10 minutes of prep time, and 45 minutes of cooking time (plus blending the soup afterwards).
If using a slow cooker, it takes about 5 minutes of prep, and 6 hours on LOW of cooking time (plus blending afterwards).
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/creamy-cauliflower-soup-truffle-salt-pancetta/