| |
Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves: 4 servings
Ingredients
1 tbsp coconut oil
Generous pinch of salt
1 diced brown onion
2 (sliced) celery sticks
½ long (sliced) red chili
6 large (sliced) button mushrooms
2 medium (peeled, halved lengthways and sliced) carrots
A handful of dried porcini mushrooms (forest mushrooms)
4 diced garlic cloves
1 diced small zucchini
100g {leaves removed from the hard stems & sliced coarsely} cavolo nero/kale leaves (medium bunch of kale)
4 cups vegetable stock
1 cup thinly chopped tomatoes or tomato passata
1 bay leaf
Garnish With
Parsley, chopped
Lemon zest, grated
Method
1. Add coconut oil into a pressure pot and select the saute/brown mode.
2. Add carrots, celery, salt, onion and coconut oil into the hot oil in the pressure pot, saute and stir until combined
3. Saute for 1-2 minutes.
4. Add the dried porcini mushrooms, garlic, sliced mushrooms and the chili into the pressure pot.
5. Cook for 2 minutes more, stirring to combine.
6. Add the bay leaf, stock, tomatoes, zucchini and kale into the pressure pot and stir to incorporate.
7. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
8. Cook for 10 minutes on high pressure.
9. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
10. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
11. Scoop into serving bowls and top with chopped parsley and grated lemon zest.
12. Enjoy.
