Ingredients

The following ingredients have 6 Servings
  • 1/2 cup raw cashews
  • 2 tablespoons avocado oil
  • 1 cup chopped carrots
  • 1 bell pepper (chopped)
  • 1 onion (chopped)
  • 1 tablespoon dried thyme leaves
  • 2 teaspoons garlic powder
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon red chili flakes
  • 8 cups of prepared vegetable broth
  • 1 cup wild rice
  • 1 cup dried cannellini beans (unsoaked)
  • 2 bay leaves
  • 2 teaspoons mirin rice wine
  • 1 teaspoon coconut sugar
  • pinch of black pepper
  • sea salt (to taste)
  • nori seaweed (to garnish)

Instruction

  • Place raw cashews into a bowl, cover with hot water and set aside to soak while you prepare your soup.
  • Press the saute button on your Instant Pot. Add oil, carrots, pepper, and onion. Saute for 10 minutes.
  • Stir in spices thyme through red chili flakes. Cook while stirring for 2 minutes.
  • Stir in broth, beans, and rice. Add bay leaves.
  • Place lid on Instant Pot, close the steam valve, set on manual high pressure for 45 minutes.
  • Let pressure release naturally for 10 minutes.
  • Press cancel, release the steam and remove the lid.
  • Drain the soaked cashews and place in a blender with 2 cups of prepared soup. Blend until smooth. Pour back into remaining soup.
  • Stir well. Add rice wine, sugar and black pepper. Salt to taste.
  • To serve, top with crushed nori and a drizzle of avocado oil.
  • Enjoy!