Recipe of Perfect Instant Pot Low carb Zuppa Toscana soup

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Before you jump to Instant Pot Low carb Zuppa Toscana soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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Initially, you should be extremely careful when food shopping that you don’t unthinkingly put things in your basket that you no longer want to eat. For example, most likely you have never checked the box of your favorite cereal to find out how much sugar it has. Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a normal part of your new healthy diet.

Evidently, it’s not at all hard to start incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to instant pot low carb zuppa toscana soup recipe. To cook instant pot low carb zuppa toscana soup you need 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Instant Pot Low carb Zuppa Toscana soup:

  1. Use 1 of lbs. Spicy Italian sausage.
  2. You need 2 heads of caluiflower cut into florets.
  3. Use 1 of white onion chopped.
  4. Get 4 of garlic cloves.
  5. Use 4 cup of chicken stock.
  6. Get 2 cups of water.
  7. Get 4 cups of kale.
  8. Take 1/2 cup of heavy cream.
  9. Provide 1 TBS of avocado oil.
  10. Use of Salt and pepper.

Instructions to make Instant Pot Low carb Zuppa Toscana soup:

  1. Set your instant pot on sauté mode for 20 mins on high. Remove sausage from casing and sauté will slightly browned..
  2. Remove sausage set aside. Dab out a little of the excess grease..
  3. Sauté onions and garlic till softened..
  4. Add califlower florets, chicken stock, water, and sausage back into your instant pot..
  5. Pressure cook on high for 3 mins. Quick or Manuel release..
  6. Scoop out 1/2 of the califlower florets and just a little liquid and use an emersion blender to purée. If you don’t have one a blender or food processor will work just fine..
  7. Set instant out back in sauté mode medium temp. Add purée back into your soup. This will provide the thickness to your soup that the potato starch traditionally would..
  8. Add kale and simmer of 5 mins till kale is softened. Add heavy cream and turn off your instant pot. Salt and pepper to taste..
  9. Top soup with Parmesan cheese and enjoy!!!.

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