Ingredients

The following ingredients have 4 Servings
  • 4 cups vegetable broth
  • 1 15 oz canned red kidney beans ((rinsed and drained))
  • 1 15 oz canned chickpeas/garbanzo beans ((rinsed and drained))
  • 1 cup peeled and chopped potatoes
  • 1/2 tsp fennel seeds
  • 1 tsp salt or as per taste
  • 1 tsp crushed black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/4 cup nutritional yeast
  • 1/2 cup chopped carrots
  • 1 1/2 cups baby kale
  • 1/2 cup raw cashew nuts
  • 1/2 cup unsweetened dairy free milk

Instruction

  • Combine all the ingredients for the soup in the inner pot of the instant pot. Stir and close the lid. Seal the valve and turn it on at manual mode high for 15 minutes. Once done, release the pressure and open the lid. Stir again.
  • In a blender combine the ingredients for cashew cream and blend it smooth and creamy.
  • Stir in the cashew cream to the soup (do not cook the soup at this point). Serve it hot.