Broccoli Soup

Easy and delicious.

Ingredients: 1 TBS olive oil 1 large diced onion 4 cloves of diced garlic 7 cups vegan chicken broth 3 large chopped potatoes 2 large chopped carrots 1 cup raw cashews 1/4 cup nutritional yeast 1/2 tsp red pepper flakes salt and pepper to taste 1 lb of broccoli florets 1 cup vegan milk 16 oz vegan cheese Turn your instant pot on to sauté and add the oil. As soon as the oil is ready to sizzle, put the onions in for 1 minute, followed by the garlic for another minute. Add the vegan chicken broth, then the potatoes, carrots, cashews, nutritional yeast, red pepper flakes, salt and pepper. Set the instant pot for 1 min, and quick release it after 5 mins. Using a submersible blender, emulsify the soup, about 3 cups at a time, in a separate container. Then put all the liquid back in the instant pot, and put it on sauté again, and add the broccoli, vegan milk and cheese. It's ready to serve when everything is hot. Yields: 2 quarts Protein: 6 grams per cup Tips: If you don't have a submersible blender, you can use a regular blender. Wait for the liquid to cool enough, so you don't get burned. Strain out the solid from the liquid, put 1/3 of that into a regular blender, with enough liquid to emulsify, then repeat until it's all blended. Adapted from: Vegan Guide to the Galaxy - "Instant Pot Vegan Broccoli Cheddar Soup" recipe.