In hot pan (or instant pot on saute mode), add 1 TB avocado or canola oil.
saute 1 diced yellow onion with 1/2 tsp salt until browning.
Add 2 stalks celery, diced, and 3 cloves garlic, diced. Deglaze pan with 1/4 C dry white wine.
Now add:
1 can diced mild chili peppers like hatch
2 small potatoes, diced
1 red bell pepper, diced
bay leaves
veg broth or water
Pressure cook for 5 minutes at high pressure, or cook on stovetop until potato is fork tender.
Open pressure cooker, add 4 C frozen corn, stir into hot soup to thaw the corn.
Scoop some of the mix into blender and blend with 1/4 C cashews.
Pour back into the pan, add chickpeas or white canelini beans. Heat until warmed through.
garnish: chopped cilantro and finely diced red onion
Serve with corn bread or warm corn tortillas.
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