Creamy Vegetable Soup

Second time made. No cauliflower Added half can mushrooms Half head iceberg lettuce 3/4 cup TVP after soaked in chicken broth Worcester teaspoon Soya sauce teaspoon Very good Less salt next time tho

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Step 1

Sauté the aromatics: Turn your Instant Pot to Sauté. Add the olive oil and chopped onion and celery. Cook until translucent (about 3-4 minutes). Add the minced garlic and cook for 1 more minute.Add vegetables & broth: Stir in the chopped cauliflower, broccoli, bell peppers, and asparagus. Pour in the 4 cups of broth.Pressure cook: Secure the lid and ensure the pressure valve is set to Sealing. Pressure cook on High for 5 minutes.Release pressure: When the cook time completes, carefully perform a Quick Release by turning the valve to Vent.Blend: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. (If you prefer it chunky, only blend half).Finish and serve: Stir in the heavy cream or cream cheese to thicken. Season generously with salt and pepper.