I recently began a 21 detox (no meats, grains, refined carbs or processed food. Just fruits, veggies, nuts, and legumes!) and have had to pull out some classics & revamp them. One of my favorites so far is a twist on my vegetable soup. I have a Cosori Pressure Cooker (like Instant Pot) which makes cooking a breeze for many things but especially rice (which I am not eating on my detox) or soup!
The main difference in this soup from what I normally do for vegetable soup is that I decided to thicken the base (and I typically . Instead of just using diced tomatoes, I heated cauliflower with almond milk & earth’s balance + lemon juice & 2 tablespoons Nutritional Yeast to thicken up the base/ make it a little creamy / tomato bisque-ish. I am not going to tell you how to season (as I often do not measure many things ha!)
1.) Using the Sautee function on your Pressure Cooker : Sautee garlic, onion, and seasonal vegetables (I put zucchini I had in the freezer, one 14.5 oz of can sweet corn, one 14.5 oz can of sweet peas, one 14.5 oz can of black beans, carrots, diced sweet potatoes).
[also a delicious addition is lentils & kale – I prepared these separately & just threw it in the bowl when I warmed it up to have after making it !]
2.) Add in fresh thyme, salt/pepper. I use Tony’s seasoning in everythingggg! Trader Joe’s Garlic Salt, garlic powder, and onion powder
3.) Turn off your Pressure Cooker. Place cauliflower in a stock pot with almond milk, earth’s balance (vegan butter), and seasonings (garlic powder, garlic salt, Tony Chachere’s Creole Seasoning) and 2 tablespoons of Nutritional Yeast along with 1 tablespoon of lemon juice.
4.) Once the cauliflower is softened power in one 28 oz can of diced tomatoes and either place an immersion blender in the pot to blend or pour the mixture into your blender and blend. Adjust seasoning to taste (e.g. more nutritional yeast, Tony’s Seasoning or lemon juice)
5.) Pour base into instant pot & select the “Beans” Function on your Pressure Cooker + Cook for 6 minutes.