For me, one of the first foods that come to mind when I hear comfort food is mashed potatoes. Maybe because they’re usually (or should be!) filled with butter or maybe it’s because it’s an excuse for me to pour gravy over something (not that I need an excuse)…honestly, it’s probably both of those things.
Mashed potatoes are rich and cozy. They just make you feel good! Except when you eat too much and just feel heavy and gross – you know what can help eliminate that? This recipe!
These low-carb mashed potatoes are actually half red potatoes and half cauliflower! You still get all of the delicious flavor of classic mashed potatoes, but half of the carbs and some actual nutrition from the cauliflower! That’s a win-win in my book!
You cook them both in the same pot at the same time – doesn’t get any easier! You can choose the dairy free route, but trust me, real butter, or at least ghee, makes all of the difference!
This is one of the most simple and comforting soups that I make! The Instant Pot cooks this soup in 5 minutes. If you haven’t heard me say it before, here I go again…I LOVE MY INSTANT POT! For this recipe, I only quarter the onion, and use a bag of frozen cauliflower. There is such little work involved! This creamy soup is so versatile and can be a base for so many other soups. I usually turn it into a Loaded “Potato” Soup or a Cheeseburger Chowder.
It may be dairy free and low carb, but it is still super creamy! This soup tastes so similar to a Cream of Potato soup, but, instead, is filled with a much healthier veggie! Personally, I’m always in need of more veggies in my life! White potatoes have practically no nutritional value and are packed with carbs that turn into sugar. They are delicious and technically, WHOLE FOODS, but we should keep those to a minimum. Using cauliflower instead is a great, guilt-free substitute. Small changes like this every now and then can mean big things for someone’s diet and health.
P.S. If you do not have an Instant Pot or pressure cooker, see the notes below* for an alternative stovetop method. It will take a bit longer, but still be delicious! The only other appliance that you will need is some type of blender. I typically use a handheld immersion blender for this.
Print Recipe
5-Minute Instant Pot Creamy Cauliflower Soup {w/stovetop option}
Cashew yogurtsub sour cream or dairy free alternative of choice
Instructions
To the Instant Pot, add all of the ingredients with the exception of the yogurt and butter.
Attach the lid, turn the valve to seal, and set for 5 minutes (make sure its on High Pressure.) It will take 5-10 minutes to come to pressure, as well.
When the timer goes off, turn the valve, and do a quick release.
Once the pin has dropped and all of the pressure has released, remove the lid, and add the butter to the Instant Pot.
Use your immersion blender (or countertop blender) to puree the soup until it is completely smooth!
Drizzle with yogurt or sour cream before serving. ENJOY!
Recipe Notes
*Stovetop method:
In a soup pot over medium heat, saute onions in 1 tbsp of avocado oil, coconut oil, or ghee/butter. You'll want to dice the onions for this cooking method.
Once the onions have become soft and translucent, add the remaining ingredients (besides the butter and yogurt.)
Bring to a boil, cover, and cook for 3-5 minutes.
Reduce heat to low and let simmer for 10 minutes or until the cauliflower is cooked and very tender.
Remove from heat and add the butter to the soup.
Transfer the soup to your blender or a metal bowl to use the immersion blender.
Puree until completely smooth.
** Chicken Bouillon Paste - This is my favorite brand and one of my favorite things to use in dishes! If you decide to use Thrive Market (it's a couple dollars cheaper on there), send me an email and I can get you a link for a discount off your first order!
Chori Pollo has been a mexican favorite of mine since the first time I had chorizo. I almost always choose chicken over beef or pork, however, the combination of chicken with the spicy sausage is perfection and I can’t pass it up!
This dish combines all of those flavors with one of my other favorite things – SOUP! It’s also made in the Instant Pot – yet, ANOTHER one of my loves. However, you can make it on your stove top or in your crockpot, as well. It’s will just take a little bit more time.
Print Recipe
Instant Pot Chori Pollo Sopa (Chicken & Chorizo Soup)
With your instant pot set to "Saute", cook onions, jalapeños, chorizo, and chicken pieces for 3-5 minutes or until onions have began to soften. TIP: Sautéing your food for a couple minutes in the beginning will help the pot come to pressure quicker.
Add remaining ingredients to your Instant Pot and stir to combine. Hit the "Cancel" button to take it off of "Saute" mode.
Attach the lid and turn your valve to seal. Press the "Soup" button, adjust the time to 15 minutes, and let it cook!
When the timer goes off, turn the valve to vent, and do a QR.
Serve with chopped green onions, sour cream, avocado slices or my Pepperjack Cheese Sauce (dairy free). See recipes notes for a link to the recipe!**
Stovetop Instructions:
In a large soup pot over medium heat, sauté onions and jalapeños for 5-8 minutes until the onions have become translucent.
Add sausage and chicken to onions and peppers and cook for 5 minutes.
Add spices, broth, and cauliflower rice to your pot. Reduce heat to medium-low, cover, and cook for 20-30 minutes until the chicken is cooked through.
Turn your soup down to low and let simmer until ready to serve.
Crockpot Instructions:
Add all of the ingredients to your crockpot and stir to combine. Cook on high for 3-4 hours or on low for 6-7 hours.
Recipe Notes
*I thaw (or cook for a couple minutes) the frozen cauliflower and then pulse it in my blender for a few seconds to "rice" it. MUCH EASIER than breaking down a fresh head of cauliflower and "ricing" it. You can sub a bag of frozen riced cauliflower. It usually only comes in 12 oz bags; if you prefer not to use a partial second bag, reducing the cauliflower to 12 oz won't hurt the recipe.
