Cashew Rice Soup

Prep Time: 8-10min.
Cooking Time: 45 min.
Number of Servings: 7-8
Ingredients:
3 cloves garlic, minced
1 ½ cups carrots, chopped
1 ½ cups onion, chopped
1 tablespoon olive oil
2 bay leaves
1 ½ cups wild rice
1 ½ cups celery stalks, chopped
1 ½ cups dried chickpeas, soaked in water overnight
1 ½ teaspoons dried thyme
7 ½ cups vegetable broth
1 cup water
¾ cup raw cashew, soaked in hot water for 30 minutes
Pepper and salt as needed
Directions:
- Take Instant Pot and carefully arrange it over a clean, dry kitchen
platform. Turn on the appliance. - Find and press “Sauté” cooking function.
- In the cooking pot area; add the oil and onions in the pot. Cook for 2
minutes to cook well and soften. - Stir in the garlic and sauté until fragrant. Stir in the carrots and celery and
sauté for a couple of minutes. - Add the chickpeas, bay leaf, wild rice, thyme, and broth.
- Close the pot lid and seal the valve to avoid any leakage. Find and press
“Manual” cooking setting and set cooking time to 35 minutes. - Allow the recipe ingredients to cook for the set time, and after that, the
timer reads “zero”. - Press “Cancel” and press “NPR” setting for natural pressure release. It
takes 8-10 times for all inside pressure to release. - Open the pot.
- Add cashew and water to a blender and blend until smooth.
Add the mix to the Instant Pot and combine well. - Mix the pepper and salt. Ladle into soup bowls and serve.
Nutritional Values (Per Serving):
Calories – 394
Fat – 11.5g
Carbohydrates – 52g
Fiber – 10.5g
- Take Instant Pot and carefully arrange it over a clean, dry kitchen
platform. Turn on the appliance. - Find and press “Sauté” cooking function.
- In the cooking pot area; add the oil and onions in the pot. Cook for 2
minutes to cook well and soften. - Stir in the garlic and sauté until fragrant. Stir in the carrots and celery and
sauté for a couple of minutes. - Add the chickpeas, bay leaf, wild rice, thyme, and broth.
- Close the pot lid and seal the valve to avoid any leakage. Find and press
“Manual” cooking setting and set cooking time to 35 minutes. - Allow the recipe ingredients to cook for the set time, and after that, the
timer reads “zero”. - Press “Cancel” and press “NPR” setting for natural pressure release. It
takes 8-10 times for all inside pressure to release. - Open the pot.
- Add cashew and water to a blender and blend until smooth.
Add the mix to the Instant Pot and combine well. - Mix the pepper and salt. Ladle into soup bowls and serve.
Nutritional Values (Per Serving):
Calories – 394
Fat – 11.5g
Carbohydrates – 52g
Fiber – 10.5g
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