1 large sweet onion, diced
3 large carrots, diced or shredded
1 red bell pepper, diced
2 cloves garlic, minced
2 stalks celery, diced
3 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
2/3 cup uncooked quinoa
1 14-ounce can diced tomatoes
6 cups vegetable broth
2 teaspoons kosher salt, or to taste
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
1/2 teaspoon coarsely ground black pepper, or to taste
dash of cayenne
2 bay leaves
5 ounces fresh baby spinach or power greens, roughly chopped (around 3 cups, packed)
1/2 cup raw cashews

Instructions 

In a large Electric Pressure Cooker (like a Zavor Lux Multi-Cooker, my personal favorite), sauté the onion for a few minutes, using a little water to avoid sticking. Add carrots, red bell pepper, and garlic and stir for a minute or less, just until you can smell the cooking garlic. Then select Cancel to stop the sauté process.

To the pressure cooking pot, add the next 11 ingredients (celery through bay leaves). Lock the lid in place. Select High Pressure and set timer for 15 minutes.

After the cooking is complete, allow to rest for 10 minutes, and then use the quick release method to release any remaining pressure.

When valve drops, carefully remove lid, and discard the bay leaves.

Stir in chopped greens, and allow them to wilt from the heat.

In a high-powered blender like a Vitamix, blend the cashews with about 2 or 3 cups of cooked soup, until smooth and creamy. Return mixture to soup pot and stir well. Serve hot.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen