Vegan Instant Pot Potato Soup
Ingredients
The soup base
-
2
tablespoons
olive oil
-
1
cup
onion, diced
-
1
cup
carrots, cut into slices
-
3
pounds
potatoes, peeled and cut into chunks
-
3
cups
vegetable broth
-
3
cloves
garlic, minced
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
¼
teaspoon
celery seed
-
½
teaspoon
paprika
-
½
teaspoon
dry mustard
-
a pinch
thyme
The creamy finish
-
1 ½
cups
non-dairy milk
-
1
tablespoon
lemon juice
-
¼
cup
nutritional yeast
Instructions
- 1. Set the Instant Pot to sauté mode.
- 2. Add olive oil and onions, cooking for 7 minutes while stirring occasionally.
- 3. Cancel the sauté setting and add carrots, potatoes, vegetable broth, garlic, salt, pepper, celery seed, paprika, dry mustard, and thyme.
- 4. Place the lid on the Instant Pot, seal the vent, and cook on high pressure for 10 minutes.
- 5. Quick release the pressure when cooking is finished.
- 6. Open the lid and use an immersion blender to puree the potatoes, leaving some chunks if desired.
- 7. Stir in non-dairy milk, lemon juice, and nutritional yeast.
- 8. Season with salt and pepper to taste before serving.
Nutrition Facts (estimated)
Servings
6
Calories
279
Total fat
6g
Total carbohydrates
49g
Total protein
8g
Sodium
917mg
Cholesterol
0mg
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