A delightfully flavorful whole food plant-based and dairy-free creamy taco soup. This recipe is made in an instant pot but can be prepared on the stovetop as well.
110 oz canRotel diced tomatoes & green chiles, undrained
115 oz cancannellini beans, drained & rinsed
2cupsgreen cabbage, shredded & chopped
1tspground cumin
1tspsmoked paprika
1Tbsppoultry seasoning(I use Penzey's Poultry Seasoning)
2Tbsplime juice
Simple Savory Cashew Cream Ingredients
½cupcashews, unsalted & unroasted(pre-soaked if not using a high-speed blender**)
16 oz cansliced mushrooms, drained & rinsed
1cupunsweetened soy milk (or other unsweetened plant milk)
1Tbspwhite miso
Additional options
salt, to taste
black pepper, to taste
green onions, sliced(for additional flavor & garnish)
Instructions
Initial Instant Pot Steps*
Once you have all of your ingredients ready, set your instant pot to the "Saute" setting and allow to heat up. Once hot, add your diced onions (and a pinch of salt, if desired) and stir frequently until the onions become nearly translucent, about 5-10 minutes. If the onions stick to the pot too much, you could use a Tbsp or two of your vegetable broth to loosen them as you continue to stir. Once the onions are translucent, add the minced garlic and stir for 30 seconds more. Then, hit "cancel" on your instant pot to turn off the heat of the saute setting.
Next, add all of the remaining "Initial Instant Pot Ingredients" (but NOT the Simple Savory Cashew Cream ingredients yet) to the pot. Then, stir to combine before closing the lid and setting the valve to "Sealing".
Then, set the instant pot to "Pressure Cook" on high pressure for 5 minutes. It will likely take around 20 minutes or so to come to pressure before it begins the 5 minute pressure cooking time.
Make the Simple Savory Cashew Cream
While the instant pot is coming to pressure and cooking, you can make the Simple Savory Cashew Cream. Simply add the cashews, unsweetened soy milk, white miso, & drained and rinsed mushrooms to a high-speed blender** and blend for about 3 minutes, or until very smooth. Then, set aside.
Almost done! - Finishing Touches
When the instant pot has finished pressure cooking for 5 minutes, carefully open the valve to quick-release the pressure. A great deal of steam will be released. Be sure to stay clear of the steam as it will be very hot! Once the pressure is fully released (it'll likely take 2 or more minutes) and the silver pressure indicator has popped back down, open the lid and stir in the Savory Cashew Cream.
The soup will be quite hot. Allow it to cool a bit and then taste and add salt & pepper to taste, if desired.
Scoop into soup bowls and top with sliced green onion. Enjoy!
Notes
*To prepare on the stovetop (instead of in an instant pot), bring a large pot to medium heat and follow the onion & garlic sauteing directions above, then turn down the heat. After adding the rest of the "Initial Instant Pot Ingredients", stir and turn up the heat to bring the soup to a boil. Once boiling, turn down to a simmer and allow to simmer, stirring occasionally, for about 10 minutes before turning the heat down to low. Then, you can go ahead with stirring in the Simple Savory Cashew Cream, allowing to cool, seasoning to taste, and garnishing with sliced green onions.**If you do not have access to a high-speed blender (like a Vitamix or Blendtec blender), soaking the cashews before blending is recommended to help give the Simple Cashew Cream Sauce a creamy texture. Soak the cashews for 30 minutes or more in boiling hot water or for 6-8 hours (over overnight) in room temperature water, then drain well before using.