Vegan Creamy Southwest Soup
Black beans, corn, onions, garlic, fire roasted tomatoes, bell peppers, vegan chicken, in a savory cashew cream broth
Equipment
- Instant Pot
Ingredients
For the soup
- 1 onion diced
- 3 garlic minced
- 1 bell pepper diced
- 8 oz vegan chicken pieces I use Tofurkey brand
- 14 oz can fire roasted tomatoes
- 2 cans black beans drained and rinsed
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 cup frozen corn
- 2 cups veggie broth
- 2 cups water
For the cashew cream
- 3/4 cup raw cashews see below for substitutions
- 3/4 cup water or plain plant milk
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1 tbsp arrowroot starch or corn starch, or flour, for thickening
Instructions
- 1. Set the instant pot to "sauté" and wait for it to heat up. Heat up a tbsp of oil, or just water sauté. Once the IP has heated up, add the onions, bell peppers and garlic and stir. Cook them for a couple minutes to release the flavors, stirring frequently.
- 2. Add the rest of the ingredients from vegan chicken to water and stir.
- 3. Put on the lid and set the valve to "sealing". Press "cancel" to shut off sauté mode. Then press the "manual" button (or "pressure cook") and set the time to 3 minutes.
- 4. When the timer is done, do a 10 minute natural release then release the rest of the pressure. Put the IP back on "sauté".
- 5. Combine all of the ingredients for the cashew cream in a blender and blend on high until completely smooth. Pour the cashew cream into the soup and stir. Let it simmer for 2 more minutes then press "cancel" to shut off the instant pot. It will thicken as it cools. Serve warm topped with vegan cheese, cilantro, avocado or green onions.
Notes
Cashew substitutions-
To sub the cashews you could try using any one of these:
sunflower seeds, 1/2 block of tofu, blended white beans, or tahini