Easy Creamy Sweet Potato Cauliflower Soup

Another easy Instant Pot recipe, this is a spin-off of my Easy Creamy Carrot Tomato Soup. I had two leftover cooked sweet potatoes that I tossed in, skin and all. It thickened the soup nicely. I opted to flavor this with curry tonight, but you could use whatever seasonings you like.

I topped mine with steamed asparagus. The rest of the family dipped grilled cheese sourdough slices in it.

Easy Creamy Sweet Potato Cauliflower Soup

Ingredients:

• 1 tablespoon coconut oil
• 1/2 onion, chopped
• 3 cloves garlic, crushed
• 1 medium head of cauliflower, rough chopped
• 2 medium sweet potatoes, cooked
• water
• 1 teaspoon salt
• approx 1 teaspoon cumin powder 
• approx 1 tablespoon curry powder
• approx 1 teaspoon turmeric powder
• 3 large carrots, diced
• approx 1/2 cup frozen peas
• 1 (15oz) can of light coconut milk
• more salt and pepper to taste
• stuff to garnish

Directions:

• Set the Instant Pot to sauté. When hot, add coconut oil and onion. Cook, stirring frequently until translucent. Then add the garlic and stir for 30 seconds until fragrant.
• Add cauliflower, sweet potatoes, enough water to barely cover the veggies, salt and seasonings. Close lid and turn vent knob to "Sealing." Set on Manual for 15 minutes, at least 10 minutes Natural Pressure Release.
• After 10 minutes of NPR, release the rest of the pressure and open the lid. Blitz with an immersion blender until smooth. Add the diced carrots and a cup of water, close lid, turn vent knob to "Sealing," and set on Manual for 5 minutes with at least 10 minutes NPR.
• Stir in the coconut milk and peas, and add more salt as needed.
• Ladle into bowls and add whatever garnishes you'd like.  Serve with crusty bread.

If you don't have an Instant Pot, you can simmer the soup, covered, on the stove top until the cauliflower is soft, about 25-30 minutes, adding the carrots in during the last 10 minutes.

Easy Creamy Carrot Tomato Soup

Today was cold (by Southern California standards). And I had about 20 minutes to prep dinner before taking the kids to TaeKwonDo. And it's Meatless Monday. And I haven't gone grocery shopping in a while. Instant Pot to the rescue!

Easy Creamy Carrot Tomato Soup


Ingredients:

• 1 tablespoon coconut oil
• 1/2 onion, chopped
• 3 cloves garlic, crushed
• 4 carrots, cut into quarters
• 2 (15oz) cans of diced tomatoes
• 2 cans vegetable broth (or chicken broth)
• 1 teaspoon salt
• a few dashes of worcestershire sauce
• a generous sprinkle of dried basil
• 1 (15oz) can of light coconut milk
• more salt and pepper to taste
• stuff to garnish

Directions:

• Set the Instant Pot to sauté. When hot, add coconut oil and onion. Cook, stirring frequently until translucent. Then add the garlic and stir for 30 seconds until fragrant.
• Add carrots, tomatoes, broth, salt, basil and worcestershire sauce. Close lid and turn vent knob to "Sealing." Set on Manual for 15 minutes, at least 10 minutes Natural Pressure Release.
• After 10 minutes of NPR, release the rest of the pressure and open the lid. Stir in the coconut milk, and add more salt as needed.
• Blitz with an immersion blender until smooth.
• Ladle into bowls and add black pepper as well as any other garnishes you'd like (shredded cheese, avocado, pumpkin seeds, croutons, sour cream, etc.).  Serve with crusty bread.

If you don't have an Instant Pot, you can simmer the soup, covered, on the stove top until the carrots are soft, about 25-30 minutes.

Peppers Stuffed with Mushrooms, Peas and Arugula

I like sweet bell peppers.  A lot.  And I like to roast and stuff them.  A lot.

Many recipes call for stuffing raw peppers and then roasting them until done.  I tend yo prefer to roast the empty peppers first, and then stuff them with a fully cooked filling.  My reasons are twofold: 1) because it eliminates the potential for burning the outsides while risking an undercooked filling inside, and 2) rice and quinoa and other grains in the stuffing will dry out on the top and become hard unless you have some sort of bread crumb or cheese topping.  Well, I'm gluten-free, so I skip the bread crumbs, and as much as I LOVE cheese, sometimes it's just not needed.  (Gasp, did I just say that?)

Peppers Stuffed with Mushrooms, Peas and Arugula


Ingredients:

• olive oil in a mister
• 4 red, yellow or orange bell peppers
• 2 tablespoons coconut oil
• 1/4 onion, finely diced
• 1 clove garlic, minced
• 1.5 cups mushrooms, sliced
•  2ish cups brown rice, cooked
• 1/2 cup frozen peas
• 1 cup arugula
• salt & pepper

Directions:

• Pre-heat oven to 375 degrees F.   Spray a baking sheet with olive oil and set aside.
• Cut the tops off the bell peppers and discard.  Remove seeds and membranes.  Place peppers cut-side down onto the oiled sheet and roast for 15 - 20 minutes until soft.
• Meanwhile, heat coconut oil in a pan over medium-high heat.  Sweat the onion until soft.  Add the garlic and stir for about 30 seconds until fragrant.  
• Add the mushrooms and cook, stirring often, until soft.  Add the rice and peas and continue cooking and stirring, until everything is heated through.
• Add the arugula and salt & pepper to taste.  Stir until arugula is wilted.
• Remove the peppers from the oven and divide the stuffing mixture evenly into them.
• Serve hot.