Butternut, White Bean and Kale Soup

Vegan Butternut, White Bean and Kale Soup in the Pressure Cooker

Just another soup that I threw together really quick. My baby has been sick and will not let me put him down AT ALL. Somehow I was able to chop this stuff and throw it into the Instant Pot while he slept in the Ergo. Gotta do what ya gotta do, right? 


Butternut, White Bean and Kale Soup

3 cups cooked white beans (2 cans drained)
3 cups kale, stemmed and chopped
4 cups cubed butternut squash
4 stalks celery, sliced
1 head cauliflower, cut into bite sized pieces
1/2 cup chopped onion (I use the white part of green onions)
5 cloves garlic, minced
8 cups vegetable broth
1 Tablespoon fresh rosemary chopped fine 
salt and pepper to taste
lemon wedges

Put everything in the pressure cooker except the lemon wedges, salt and pepper. 
Cook at high pressure (that's the regular pressure rather than low) for 8 minutes with natural release for 10 (then manual release if necessary after that.) Stir and add additional salt and pepper to taste. Then take out a couple of cups and blend it OR use your trusty immersion blender and blend it a bit. It makes it creamier and oh so lovely. Serve with some lemon wedges to squeeze over to brighten the flavors at the table. 

Serving size: 1 & 1/2 cup  -  3 WW points

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