Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon avocado or extra virgin olive oil (optional; see notes)
  • ½ yellow onion, diced
  • 1 tablespoon garlic, minced (about 3 cloves) 
  • 2 ribs of celery, chopped
  • 2 large carrots, chopped
  • ¼ cup (5 g) fresh parsley, finely chopped
  • 2 pounds (900 g) gold potatoes, diced
  • 6 cups (1.4 L) low-sodium vegetable broth (homemade or store-bought)
  • 4 ounces (115 g) baby spinach
  • Salt and black pepper, to taste
  • ½ cup (80 g) raw cashews, soaked*
  • 1 cup (235 ml) filtered water 
  • 1 tablespoon mellow white miso paste

Instruction

  • Press the “Sauté” function to turn on the instant pot. Once warm, add the oil (or ¼ cup vegetable broth) and the onion and sauté until translucent and golden, 3 to 5 minutes. 
  • Add the garlic, celery, carrots, and parsley to the pot. Sauté for an additional 2 to 3 minutes, until the garlic is golden and fragrant. 
  • Next, add the diced potatoes to the pot; cover with vegetable broth, then seal the lid and cook on Manual “high” pressure for 5 minutes. 
  • While the soup is cooking, add the cashews, miso paste, and 1 cup of filtered water to a high-speed upright or bullet blender. Blend until thick and creamy, 60 to 90 seconds.
  • Once the timer goes off, cover the vent of the pressure coker with a dish towel and immediately release the pressure. Remove the lid and stir in the spinach and cashew cream, then season with salt and pepper to taste. 
  • Serve warm with fresh parsley and black pepper, or as desired.  Leftovers will keep in the fridge for up to 7 days.