Cauliflower and Mushroom Pressure Cooker Soup with Parmesan

I used my new electric pressure cooker to make this Cauliflower and Mushroom Soup with Parmesan, and the soup is healthy but loaded with flavor. This soup is low-carb and gluten-free and freezes well.

1 large onion, chopped
1 tsp. + 1 tsp. olive oil
1 T crushed or minced garlic
1 tsp. dried thyme
1 lb. Crimini (Baby Bella) mushrooms, washed and chopped
4 cups chopped cauliflower (1 large head)
6 cups vegetable stock
3/4 cup freshly grated Parmesan cheese
(additional grated Parmesan or light sour cream for adding at the table – optional)

View the full recipe at Kalyn’s Kitchen →