Just because you choose a vegan diet, doesn't mean food has to be bland. This soup cooks in an Instant Pot®, and is tasty even for those who have a normal diet.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
341 Calories
Recipe Instructions
Step 1
Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until hot. Add shallots and garlic and saute for 1 minute. Pour in vegetable broth and add potatoes. Cancel Saute mode. Close and lock the lid.
Step 3
Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Unlock and remove the lid.
Step 4
Meanwhile, stir together cashew beverage and flour in a small microwave-safe bowl until no lumps remain. Microwave for 1 minute, stirring after 30 seconds. Stir into potato mixture. Use a potato masher to mash potatoes down to your preferred thickness. Season with salt and pepper.
Step 5
Mix in vegan French onion dip and stir until well combined. Ladle soup into 4 bowls and top with vegan Cheddar cheese and chives.
Ingredients
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
5 cloves garlic, minced
1 ½ cups vegetable broth
2 tablespoons minced fresh chives
2 tablespoons flour
⅓ cup chopped shallots
3 ½ cups chopped potatoes
1 ¾ cups cashew milk
1/3 cup vegan French onion dip (such as Kite Hill®)
