This healthy plant based recipe for potato white bean chowder is hearty, comforting and loaded with veggies! It is so easy to make in the instant pot but can also be made on the stove top in a big soup pot. If you have been following me on youtube for a while you probably already know Instant Pot soups are my all time favorite, go- to meals! I love that you can put a ton of veggies in them and they are so easy to make.
INGREDIENTS:
HOW TO MAKE IT:
Start out by sautéing your onion in the Instant Pot. Splash in water as needed to prevent burning. Next add in the celery, carrot, garlic, cauliflower, white beans, veggie broth, thyme, salt and pepper, bay leaf and water and stir. Put on the lid, set the valve to sealing, and pressure cook on “manual” for 5 minutes. When its done do a natural release for 10 minutes, then release the rest of the pressure manually. Take off the lid and stir. Put the IP back on sauté mode.
stir, and pressure cook for 5 minutes
Next, make the cashew cream in a blender. Combine cashews, and plant milk in a blender along with 1 or 2 scoops of the soup. Blend on high for 30 seconds until its smooth and creamy. Pour this mixture back into the soup and stir.
Add in the frozen corn and spinach and stir. Keep in on “saute” until the spinach is wilted and the corn is heated through- about 3-4 minutes. Stir occasionally so it doesn’t burn on the bottom. Once the spinach is wilted you are ready to eat! Season with more salt and pepper to taste.
I made this recipe on my youtube video about budget recipes for the week from Aldi. You can watch that entire video here to see more budget plant based recipes
Potato White Bean Cauliflower Chowder
Equipment
- Pressure cooker
Ingredients
- 1 onion diced
- 2 carrots diced
- 2 celery sticks diced
- 3 garlic cloves minced
- 1/2 head of cauliflower diced about 2 cups
- 2 cups potatoes diced
- 1 can white cannellini beans drained and rinsed
- 2 cups veggie broth
- 1 1/2 tsp dried thyme
- 1 or 2 bay leaves
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup raw cashews or sunflower seeds
- 1/2 cup Unsweetened plain plant milk
- 1 1/2 cups frozen corn
- 2 handfuls baby spinach
Instructions
- 1. Press "sauté" on Instant Pot to start heating it up. Once its heated up add in the onions and cook until soft. Splash in 1 or 2 tbsp of water to prevent sticking.
- 2. To the pot add in the carrots, celery, garlic, cauliflower, potatoes, beans, veggie broth, 2 cups water, and spices and stir.
- 3. Put the lid on and set the timer to "manual" for 5 minutes. When the timer is up do a 10 minute natural release for 10 minutes, then release the rest of the pressure manually.
- 4. In a blender add the cashews and plant milk and 2 scoops of the soup with the broth. Blend on high for 30 seconds until the cashews are completely smooth. Add the cashews mixture back to the pot and stir.
- 5. Put the Instant Pot back on "sauté" add in the corn and spinach and stir. Let it simmer for a few minutes until the spinach is wilted. Once its wilted press "cancel" to turn off the Instant Pot. Season with more salt and pepper to taste and serve.
