I had too many heads of cauliflower in the refrigerator, so I came up with this to see how it would go.
At the risk of patting myself on the back too hard, it was really, really good.
EASY in the Instantpot – and I’m sure would be just as good in a regular pot.
INGREDIENTS
EVOO
1 Medium Onion
3 cloves garlic, chopped
1 bunch Kale (about 4 cups) only the thickest parts of stems removed, medium chop
2-3 small heads cauliflower (very small, if medium use 1-2)
5 cups veggie stock
2 cups water
1 28 oz can cooked beans, garbanzo or cannelini or great northern
1/4 tsp crushed red pepper flakes
1/2 cup raw almonds
1 bay leaf
1 TSP Salt
Freshly-ground black pepper to taste
day-old bread, toasted and cut into small squares
Minced kale for garnish (could use scallions, or both)
METHOD
Using just a little Extra Virgin Olive Oil, sautee onions and garlic in the instant pot, 3-4 minutes. Add in chopped kale and continue stirring, 1-2 minutes. Add Cauliflower, and – yes – keep stirring. no more than a minute or two. Then add stock, water, beans, red pepper flakes, almonds, bay leaf, salt, and some black pepper.
Mix it up nicely, then seal the Instantpot and cook under high pressure for 12 minutes. Let the pressure release naturally (or quick is okay if you’re in a hurry).
Here’s the magic… initially, I used an immersion blender but wasn’t satisfied with the results. It was a nice soup, but wasn’t the creamy amazement I was hoping for.
So I put three cups at a time in the vitamix… be careful, it’s hot… starting slow then moving up to high speed… for about a minute.
The magical conversion was amazing.
I did this for each serving… and it was really great.
After putting in the bowl, top with the bread (like croutons) and a dusting of minced kale.
Buen prevecho!
Serves 4 as a meal, 8 as a starter
