EVOO
\n1 Medium Onion
\n3 cloves garlic, chopped
\n1 bunch Kale (about 4 cups) only the thickest parts of stems removed, medium chop
\n2-3 small heads cauliflower (very small, if medium use 1-2)
\n5 cups veggie stock
\n2 cups water
\n1 28 oz can cooked beans, garbanzo or cannelini or great northern
\n1\/4 tsp crushed red pepper flakes
\n1\/2 cup raw almonds
\n1 bay leaf
\n1 TSP Salt
\nFreshly-ground black pepper to taste
\nday-old bread, toasted and cut into small squares
\nMinced kale for garnish (could use scallions, or both)<\/p>\n
METHOD<\/strong><\/p>\n 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,\u00a0 water,\u00a0 beans,\u00a0 red pepper flakes, almonds, bay leaf, salt, and some black pepper.<\/p>\n 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).<\/p>\n 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.<\/p>\n 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.<\/p>\n The magical conversion was amazing.<\/p>\n I did this for each serving… and it was really great.<\/p>\n After putting in the bowl, top with the bread (like croutons) and a dusting of minced kale.<\/p>\n Buen prevecho!<\/p>\n <\/p>\n Serves 4 as a meal, 8 as a starter<\/p>\n
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