April 20, 2015 April 20, 2015/ Morgan
This is yet another meal made in the Instant Pot! If you have one then you understand why I’m cooking in it all of the time. If you don’t yet then trust me when I say that it is addictive. I use it pretty much every day. My stovetop is looking mighty unused lately (that’s such a good thing, I usually get that thing filthy!) Anyway if you don’t have a pressure cooker you can do this on the stovetop (or any other pressure cooked recipes I’ve posted!) Just cook until the vegetables are tender.
Creamy Vegan Cabbage Potato Soup1/2 onion, chopped6 cups vegetable broth1/2 large green cabbage, shredded 1/2 large head cauliflower, chopped (or one small head)3 medium yukon gold (or other gold or red potatoes), diced small3 stalks celery, sliced4 cloves garlic, minced1 cup soy or almond milk (any non-dairy milk will work!) salt and pepper to taste (you’ll want at least 1/2 tsp salt but maybe more depending on your tastes and how salty the broth was!)
First you are going to want to saute the onions until translucent. I do this right in the pressure cooker using the saute feature. Seriously, I love this thing and how I only need one pot! Throw everything else but the soy milk into your Instant Pot or pressure cooker and set for 5 minutes at high pressure. Let the pressure release naturally for at least 10 minutes after the 5 minutes of cooking time are up. Release the steam after 10 minutes.
((To cook without a pressure cooker just cook it all together on the stovetop until the vegetables are all very tender.))
Now add in the soy or almond milk, get out your trusty immersion blender and blend it up until it’s totally smooth. You can of course do this in batches in your blender.
Season to taste with salt and pepper. Top with all sorts of things – vegan sour cream, sliced green onions, chopped herbs, vegan bacon bits, nutritional yeast, etc!
-2 WW points per 1 & 1/2 cup serving-
April 20, 2015/ Morgan/