Creamy “cheesy” Veggie soup! HCLF Vegan WFPBNO (Instant Pot Recipe)

I weed whacked my whole yard yesterday. After weed whacking I’m normally exhausted, hot, and craving a salad and a beer. But yesterday was weirdly cold. The sun never quite came up, So as I finished up my yard work I came inside and decided today was a soup kind of day. 

  • 1 whole yellow onion
  • 3 cloves of garlic
  • 1 Tablespoon of white mellow Miso 
  • 1 carrot
  • 2 smallish russet potatoes
  • 1/2 a head of a large cauliflower 
  • 2 cups of broccoli 
  • 3 cups of broth/water (+ more for sautéing)
  • 1/2 Cup of nutritional yeast


  1. Dice your onion and mince your three cloves of garlic, throw them in the instant pot with about a 1/4 of water hit the Sauté button and sauté the onion and garlic mixture until the onions are translucent (and the house smells incredible)
  2. While the onion and garlic are sautéing peel and dice your carrot and potatoes, cut your cauliflower into small florets 
  3. Add the carrot, miso, potatoes, cauliflower and water/broth. Lock on the lid of the instant pot, set it on “Manual” for 3 minutes. (Note: if you use boiling hot water/broth, the pressure will build quicker 😉 )
  4. When the 3 minutes is up to a “Quick release” by turning the knob down toward “vent” and carefully let the steam escape.
  5. Blend! I used an immersion blender to semi purée the soup. If you are using a blender be cautious, blending hot liquids can be dangerous. 
  6. Add your broccoli and Nooch, lock the lid, select “manual” and 2 minutes. When the 2 minutes is done do a quick release. 
  7. Stir and enjoy! I like to break the broccoli up into smaller bits with my spoon when I’m stirring, so every bite has some broccoli =)

This soup was so good and exactly what I needed after weed whacking the yard. Serve it with some nooch on top and a loaf of sourdough bread. This soup was approved by the omnivore boyfriend, who had more than half of it and requested we make soup “at least once a week”.

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