Dateline: June 7, 2021 Clean out the fridge soup

I had quite a bit of produce that needed using and 2 cups of thawed homemade chicken stock....soup!  We had eaten a big lunch with our friend Jeri, and I thought a lighter dinner was in order.

Ingredients

1/2 head cauliflower, cut into smallish florets

1 pint cherry tomatoes

1 small onion, diced

2 cloves of garlic, smashed and chopped

1 large bunch tuscan kale, chopped into smallish                       pieces

1/4 small head of red cabbage, sliced thinly

3 mini bell peppers, cut into rings 

1/2 serrano pepper, halved and cut into slices

olive oil

2 cups chicken stock

2 cups water

2 ounces dry white wine

salt and pepper

2 T sherry vinegar

Method

1.  Heat Instant pot on saute, and when hot add olive oil and add, onions, bell peppers, and serrano pepper.  Add salt and pepper and saute until softened.

2.  Add in cherry tomatoes and cook until they start to pop.  Add cauliflower and stock with an equal amount of water.  Stir and add wine, taste, and add more salt if necessary.  Add greens and cabbage and stir, then hit cancel.

3.  Adjust Instant pot to pressure cook on low for 6 minutes.  Close the lid.  Allow to release pressure naturally for 2 minutes, then quick release the balance.  Open pot, stir, taste, add vinegar, stir again and taste.  

4.  To make this more hearty, add a can of beans in before the vinegar and saute for a few minutes until hot.  Add vinegar and adjust seasonings.