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Creamy Vegetable Soup

Blossom Lady
Apr 29, 2024 04:42 AM
Creamy Vegetable Soup

This deliciously easy, vegan, AND gluten-free Creamy Vegetable Soup is made in the Instant Pot for a super achievable weeknight feast. Cozy up to a bowlful ASAP - you'll be glad you did.

Soups are some of my favorite go-to meals. They're generally soup-er (haha) easy to make, taste even better after a day or two in the fridge, and are endlessly adaptable to whatever you happen to have on hand.

Ingredients:
Soup
  • 2 medium carrots (about 1.5 cups) sliced thin
  • 4 ribs of celery (about 1.5-1.75 cups), sliced/chopped
  • 1 small onion chopped
  • 1 head of caulflower (about 3+ cups) chopped
  • ½ cup brown rice
  • 4.5 cups vegetable broth
  • 4 cloves garlic grated
  • 1 can white beans
  • ¼ cup nutritional yeast
  • 1 tablespoon tamari (or soy sauce if you're not gf)
  • 1 tablespoon lemon juice (can sub apple cider vinegar)
  • 1 teaspoon Italian seasonings
  • ½ tsp salt
  • ½ tsp pepper

Cashew Cream
  • ½ cup raw cashews soaked in boiling water for at least 10 mins, rinse and drain
  • ½ cup water
Prep Time:
10 minutes
Cook Time:
22 minutes
Total Time:
32 minutes
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