This was so delicious and very healthy – very little fat! You can add whatever spice you like at the end. I added some truffle salt and chopped parsley.
1 small onion, chopped
1 carrot, chopped fine
1 celery stalk, chopped fine
1 small yellow potato, but into small chunks
1 head of cauliflower, separated into individual florets
4 cups of broth (I used chicken but you could use whatever broth you like)
1/2 cup nonfat milk
Salt and pepper to taste, as well as whatever seasoning you like
Shredded cheddar cheese (optional)
Heat some olive oil on the sauté function. Add the onions, carrot and celery. Cook until the onion is soft.
Add the cauliflower, potato, and broth to the pot. Pressure cook for 5 minutes.
Once finished, release the steam. Using an immersion blender, purée the contents of the bowl until smooth.
Add the milk and seasonings. Using a whisk, and on the sauté function, cook for a couple of minutes. If you are adding the cheese, do it now and cook until melted. (You can also use the cheese as a topping when you serve it).
Serve with some chopped parsley and a drizzle of oil.