1tablespoonlemon juice(can sub apple cider vinegar)
½cupraw cashewssoaked in boiling water for at least 10 mins, rinse and drain
Add all of the soup ingredients (except the cashews and water) to the Instant Pot, lock the lid, and cook on Manual for 22 minutes.
Meanwhile, add the raw cashews and water to a high speed blender and blend until smooth.
Once the soup is cooked, "quick release" by turning the valve from sealing to venting to release the pressure and allow the steam to release quickly. Be sure to keep your face & hands away from the steam as it’s released. (See post on why I do a quick release, this but feel free to do a natural release)
Once all the pressure is released, open the lid, add the cashew cream to the Instant Pot, and stir.
Serve and enjoy!
Storage: This creamy vegetable soup can last in the fridge for up to 5 days or freeze it for up to 2 months. If the soup is a little thick when reheating it, feel free to add some veggie broth until the consistency is to your liking.Smooth Cashew Cream: Use a high-speed blender like a Vitamix when blending the cashews.IP Note: The Instant Pot can take a while to build up pressure (maybe 10 minutes or so) but it will start cooking after the pressure has been built up.Stovetop DirectionsAdd the veggies and garlic to a large pot and cook with some veggie broth until tender. Once the veggies are cooked, add in 1.5 cups of cooked rice and the rest of the soup ingredients and cook on medium for about 15 minutes. Make the cashew cream (as written in the recipe card), stir it into the soup, and enjoy!