Spicy cauliflower soup is the definition of pure comfort food. It is rich, creamy, and has just the right amount of heat to warm you up and make you feel cozy!
Add the chopped onions and minced garlic, and saute till translucent.
Add the cauliflower, broth, coconut milk, paprika, cayenne pepper, salt, black pepper, coconut aminos, and cumin.
Turn the instant pot to manual mode and cook on high pressure for 10 minutes.
While waiting, fry the bacon on medium heat on a separate pan.
Cut it into pieces when done and set aside.
After 10 minutes, quick-release the instant pot and turn it off when done.
Puree the cauliflower using an immersion blender.
Alternatively, pour it into a blender or food processor and blend till smooth.
Taste and adjust seasoning.
Add the bacon and cilantro and serve.
Make it on the stovetop
Follow the steps above, but instead of cooking in the instant pot, cook on the stove for 10 -12 minutes or until the cauliflower florets are soft and tender.
Blend using an immersion blender.
Make it in the slow cooker (crockpot)
Follow the steps above, but cook in the crockpot for 3 hours or until the cauliflower florets are soft and tender.
Blend using an immersion blender.
Notes
This recipe makes 6 servings with 6 net carbs each. Each serving is about one cup.
You can use frozen cauliflower for convenience, but the instant pot will take a few more minutes to come to pressure.
If you do not have broth, use water but increase the salt and pepper added.
To make it less spicy, use ½ teaspoon of cayenne pepper or omit it altogether.
To make it thinner, add some more broth, about ½ cup at a time till it reaches your desired consistency.