- 1 cup onion diced
- 6 cloves Garlic minced
- 1 pound bulk hot or mild Italian sausage removed from casing
- 4 slices bacon chopped
- 1 cup frozen cauliflower
- 3 cups fresh kale or spinach chopped
- 4 cups chicken broth or beef broth
- ½ tsp of salt if broth is non salt
- ¼ tsp crushed red pepper flakes
- ¼ tsp dried oregano
- ½ tsp dried basil
- 1 tbsp fish sauce
- shredded parmesan cheese and fresh basil for garnish
- Turn your pressure cooker on to Sauté.
- When it is hot, add the bacon and sauté until crisp.
- Add in the sausage and using a wooden spoon, break up the meat into bite size bits. Sauté until just browned.
- Add in the onions and garlic and mix well. Sauté 2 minutes.
- Add the salt, pepper, red pepper flakes, oregano, stir to mix
- Add in the frozen cauliflower
- Add in 4 cups of broth and close the pressure cooker.
- Cook on High pressure for 18 minutes, and allow it to release pressure naturally for 5 minutes.
- release remaining steam and open the pressure cooker add the fish sauce & kale or spinach and stir until wilted.
- Serve with shredded parmesan cheese and fresh basil leaves for Garnish.
Use frozen cauliflower for this recipe as the unfrozen, riced cauliflower will cook to mush. Otherwise you could use large fresh flowerets.
The fish sauce just enhances the flavour there is no fishing flavor
I add some left over cabbage(chopped into noodle lengths) added to the soup with the frozen cauliflower but other vegetables would that take longer to cook would work
This soup freezes very well, but it reheats even better. The flavors meld overnight, and the fat forms a layer on top if you choose to remove it.