Vegan Wild Rice Soup

Serves: 4
Yields: 9 and 1/2 cups

1 cup chickpeas

Overnight soak the chickpeas in water.

1/2 cup cashews

Soak cashews in water for 30 minutes.

1/2 cup water

Blend the cashews with water until very smooth.

1 tbsp oil
1 cup onion, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion and sauté onion for 5 minutes.

1 tbsp garlic cloves, grated

Add garlic and sauté for 30 seconds.

1  cup carrot, chopped
1 cup celery, chopped

Add carrots, celery, sauté for 2 more minutes.

soaked chickpeas

1 cup wild rice
1 bay leaf
1 tsp dried thyme
2 tsp salt
2 tsp black pepper powder
6 cups water

Add chickpeas, wild rice, bay leaf, thyme, salt, black pepper powder, water and stir to combine.

Close the lid, set the timer for 25 minutes on manual.

Allow the pressure to release naturally.

Remove the lid, once the pressure has released. Add the cashew mixture and stir well and enjoy.

Note: I added 1/8 tsp of red chili flakes and 1/8 tsp of salt in each bowl, while eating for some extra kick.

Taste Note: Tastes AWESOME
Source: veggiessavetheday