This recipe can be cooked on the stove top or pressure cooker for a quick lunch. As well as low histamine, this recipe is also low oxalate, dairy and gluten free! You can also cook this in a saucepan on the stove top for around 35-45 minutes until vegetables are tender.
Place the olive oil, garlic, onion and leek in the pressure cooker instant pot and saute for 3-5 minutes until onions soften.
Add the cauliflower, kale, Italian seasoning, salt and vegetable stock. Cook on low pressure for 30 minutes or high pressure for 25.
Allow to cool for 10 minutes. Puree soup with a stick blender. Alternatively puree in batches in a high-speed blender until smooth and creamy.
Divide into bowls and enjoy!
Notes
LeftoversStore in an air-tight container in the fridge for up to 2 days, or in the freezer for up to 2 months.Serve it WithAn extra drizzle of olive oil, fresh herbs or a pinch of cumin.Too ThickIf soup is too thick in consistency, use water or more stock (1/2 cup at a time) to thin until desired consistency is reached.