- 10 mins
- 28 mins
Ingredients
- 2 tablespoon cooking oil
- 1 cup finely chopped onions
- 2 teaspoon chopped garlic
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 14-15 asparagus stems ends trimmed and roughly chopped
- 3.5 cups veg broth / water
- ½ cup cashew milk or milk of your choice*
- ¼ cup nutritional yeast nooch ( optional – for cheesy flavor)
- Thyme to taste
- 1 teaspoon crushed dried oregano/ mixed dried herbs
- 1 teaspoon dried parsley
- 2 tablespoons basil paste
- Salt to taste
- Grounded black pepper
Preparation
Step 1
Switch on the Instant Pot on Sauté mode.
Add oil. After a minute add in the onions and sauté until translucent.
Add in garlic and sauté for 30 seconds.
Add in all the vegetables and the broth.
Close the IP lid.
Adjust the knob to sealing position.
Manual mode - 3 minutes HIGH pressure.
Let it naturally release pressure. NPR.
Once the pin drops, vent out any steam and carefully open the lid.
Blend everything until smooth with a immersion blender .
Add in cashew milk , herbs, salt , pepper, nutritional yeast and give it a nice stir.
You may add more broth or milk to further thin down the soup if preferred that way.
Give a taste test and adjust seasoning accordingly.
Serve warm.
You may garnish it further with some olive oil drizzle, chili flakes and toasted pistachios if desired.
NOTES:
Use herbs of your choice.
Use milk of your choice . ( I love coconut milk )
You may add more liquid if you prefer thin soup.
Skip nutritional yeast if not available. You may top the soup with some cheese too.
If you do not have an immersion blender then after cooling transfer in a food processor or blender to blend until a smooth puree.