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.

• 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

• ½ cup raw cashews soaked in boiling water for at least 10 mins, rinse and drain
• ½ cup water