Instant Pot Vegan Potato Soup Food

VEGAN POTATO SOUP

Vegan Potato Soup image

This vegan potato soup is the ultimate comfort food for cold days! It's super creamy, rich, and very easy to make! And it's ready in just 30 minutes!

Provided by Sina

Time 30m

Number Of Ingredients 11

Ingredients

1 onion, chopped
2 leeks
2 cloves of garlic, minced
4 large potatoes ((about 28 oz))
1/2 cup full fat canned coconut milk
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon fresh lemon juice
1 bay leaf
salt, to taste
black pepper, to taste

Steps:

Peel the potatoes and cut them into medium-sized cubes. Slice the white and light green parts of the leek and rinse them well. Set both aside.
Finely chop the onion. Then heat some oil in a large pot and sauté the onion for about 3 minutes. Add the garlic and cook it for another minute.
Add the potatoes and the leek and cook for 5 minutes. Then add the vegetable broth and the bay leaf. Simmer for 15 minutes or until the vegetables are very soft.
Fish out the bay leaf and discard. Reserve some of the cooked potatoes and leek for later if you want your soup to be a bit chunky. Purée the soup with a hand-held immersion blender until smooth. Alternatively you could also use a standard blender to purée the soup (see instructions in the recipe notes).
Stir in the coconut milk, the dried thyme, the lemon juice, and season with salt and pepper. Serve immediately and sprinkle it with chopped green onion, parsley, and chives. Enjoy!

Nutrition Facts : Calories 232 kcal, Carbohydrate 39 g, Protein 7 g, Fat 6 g, SaturatedFat 5 g, Sodium 975 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

40 FANTASTIC VEGAN INSTANT POT RECIPES: CAULIFLOWER SOUP

40 Fantastic Vegan Instant Pot Recipes: Cauliflower Soup image

This Instant Pot Cauliflower Soup is thickened naturally with white beans and cashews, so it's luscious and creamy but dairy-free. It's a quick and easy dump-and-go Instant Pot recipe that's made with just 10ish ingredients, so it's perfect for busy weeknight dinners. Stovetop instructions also included.

Provided by Nisha Vora

Categories Dinner Lunch

Time 25m

Number Of Ingredients 15

Ingredients

4 garlic cloves, (roughly chopped)
1 large head cauliflower ((24-28 ounces, or ~750g), cut into large florets)
1 cup (140g) raw cashews
2 (15-ounce/425g) cans of cannellini beans, ( drained and rinsed)
4 cups (960 mL) low-sodium vegetable broth
8 fresh thyme sprigs
1 large fresh rosemary sprig
1 bay leaf
5 tablespoons nutritional yeast
1 ¾ teaspoons kosher salt, (plus more to taste)
Freshly cracked black pepper to taste
Lemon zest
Crushed red pepper flakes ((or Aleppo pepper) )
Good-quality extra virgin olive oil
Bread for serving ((optional))

Steps:

To the Instant Pot inner pot, add the garlic, cauliflower florets, cashews, cannellini beans, vegetable broth, thyme, rosemary, bay leaf, nutritional yeast, 1 ¾ teaspoons kosher salt, and black pepper to taste. Stir to combine.
Secure the Instant Pot lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set to high pressure for 7 minutes.
Once the 7-minute timer has completed and beeps, perform a Quick Pressure Release by switching the Pressure Release knob from Sealing to Venting.
Open the pot and remove any whole herb sprigs. Use an immersion blender to puree the soup until thick and creamy, taking care to blend all the cashews. Alternatively, if you want a super silky texture, transfer the soup to a stand blender and blend until creamy and smooth (replace the center cap from the blender lid and cover with a dish towel to allow steam to escape).
Taste for salt and pepper and adjust accordingly (I usually add a bit more salt at this stage).
Transfer the soup to bowls, and before serving, zest some lemon on top, add a scattering of red pepper flakes, and drizzle with a bit of extra virgin olive oil. Serve with bread, if desired.

Nutrition Facts : Calories 528 kcal, Carbohydrate 73 g, Protein 32 g, Fat 15 g, SaturatedFat 3 g, Sodium 793 mg, Fiber 27 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving