Cheesy Cauliflower Soup with Bacon

INGREDIENTS

• ☐  2 heads Cauliflower, greens/core removed
• ☐  4 ounces Brown Onion
• ☐  1/4 small Red Pepper, stem/seeds removed
• ☐  1 small Jalapeno Pepper, stem/seeds removed
• ☐  2 cloves Fresh Garlic
• ☐  1 teaspoon Sambal Oelek Ground Chili Paste or tiny piece of Habanero Pepper
• ☐  1 teaspoon sea salt
• ☐  1/2 teaspoon freshly ground black pepper
• ☐  1/2 teaspoon Ground Mustard Seed
• ☐  2 cups chicken broth
• ☐  1 cup heavy cream
• ☐  2 cups sharp Cheddar cheese freshly shredded
• ☐  3/4 cup Monterey Jack cheese or Oaxaca freshly shredded

Garnish

• ☐  Crumbled Crispy Bacon
• ☐  Chopped Scallions

PREPARATION

1. Remove leaves and core of Cauliflower and place into pressure cooker cooking pot.


2. Add onion, red pepper, jalapeno, habanero (or Sambal Oelek), garlic, salt, pepper and ground mustard.


3. Pour in chicken broth and heavy cream.


4. Lock on lid and close pressure valve. Cook at high pressure for 5 minutes. When Beep sounds, wait 5 minutes and then release the rest of the pressure.


5. Open lid and use an immersion blender to blend the soup to your desired consistency.


6. Dump in cheese and stir until melted. Enjoy with a garnish of crispy bacon and scallions.