That first hiss from the cooker tells you something good is happening. You notice the steam cues rising as the pressure builds inside, and it kinda feels like the kitchen’s alive. It’s one of those moments where you know dinner’s gonna be something special even before you lift the lid.
With all the veggies and spices inside, you start smelling hints of that broth depth that only pressure cooking can get. It makes you wanna sit down quicker than usual. Plus, this creamy potato soup ain’t just tasty it’s oil free and vegan so you’re eating clean without losing the cozy comfort.
As the countdown ticks away, you remember how easy it was to toss everything in the pot. The ingredients just coming together, the steam building, and that tender pull at the end when the potatoes and cabbage are soft and silky. It’s all about letting your cooker do its thing and then enjoying every single spoonful.
The Truth About Fast Tender Results
- You’ll see pressure build in just a few minutes, speeding up the cooking way more than stove top.
- The steam cues help you know when the cooker’s ready and working its best.
- Quick release is your buddy for stopping the cooking right on time without overdoing it.
- The broth depth develops faster since everything is sealed in tight, trapping flavors inside.
- The tender pull on those red potatoes and cabbage? You can get it real quick in a pressure cooker.
- No need to babysit the pot, so you can focus on prepping other stuff or just chill a bit.
Pressure cooking is perfect when you’re craving comfort food but strapped for time. For more tips on fast and delicious meals, check out our Classic Crockpot Pierogi Casserole with Kielbasa and Cheesy Kielbasa Hashbrown Casserole Dump Meal recipes.
Your Simple Ingredient Checklist
- 4 celery stalks, diced - adds crunch and flavor
- 1 onion, diced - the base for all those good tastes
- 3 carrots, diced - sweet and bright for balance
- ½ fennel bulb, diced (optional) - gives that subtle anise note
- 5 cloves garlic, minced - garlic makes everything better, right?
- Black pepper, to taste - a little kick without being crazy
- 1 teaspoon ground fennel seeds - one of those spices that surprises you with its warmth
- 2 teaspoons WYW Stardust and 2 tablespoons WYW Nutritional Yeast - for umami and rich, cheesy vibes without dairy
- 4-5 cups vegetable stock - broth depth is real here, brings it all together
- 3 lbs red potatoes, peeled and chopped - the heart of your creamy soup
- 2 bay leaves - classic flavor enhancers
- 1 medium green cabbage, sliced - adds texture and lovely body
- ½ cup water - to help things blend just right
- ½ cup cashews, soaked in water - for creaminess without cream
- ½ cup soy milk - makes the soup silky smooth
Walking Through Every Single Move
Step one, you get your pressure cooker heated on medium and toss in those diced celery, onion, carrots, and fennel if you’re using it. Gotta let them sauté about 5 to 7 minutes so they start soft and smell amazing.
Next up, stir in your minced garlic, black pepper, ground fennel seeds, Stardust seasoning, and nutritional yeast. You wanna cook that mixture just 1 or 2 minutes till it’s fragrant and all the spices wake up.
Then pour in 4 to 5 cups of veggie stock and toss in your bay leaves. Bring things to a boil and let it reduce on a lower heat for around 20 to 25 minutes or until your veggies are tender enough for that tender pull.
If you like it creamier, grab an immersion blender and partially blend right in the pot. Or you can scoop some into a blender, then put it back to the pot. It’s all about that creamy texture you dig.
Toss in the peeled and chopped potatoes with the cabbage, add a half cup of water, the soaked cashews, and soy milk next. Secure your pressure cooker lid and get ready for that pressure build.
Cook under pressure for about 10 minutes then do a quick release. You gotta be careful ’cause the steam cues will pop up fast. Once the pressure’s down, give it a good stir, taste it and tweak the seasoning if you need.
Finally, ladle that creamy vegan colcannon soup into bowls and enjoy the goodness you made all in one pot, without oil or fuss.
Time Savers That Actually Work
- Dice your veggies ahead in a batch so you just grab what you need when you cook soup.
- Soak your cashews the night before so they blend smooth and quick without any extra effort.
- Use veggie stock cubes or powder to speed up broth making instead of homemade stock.
- Keep an immersion blender handy in your kitchen so you don’t have to transfer hot soup around.
For quick, wholesome meals anytime, don’t miss our Cheesy Hamburger Rice Casserole or our Easy Marinated Cheese Appetizer with Salami & Green Olives for crowd-pleasing comfort.
What It Tastes Like Fresh From the Pot
Right when you dip your spoon in, you notice the silky texture that’s creamy but doesn’t feel heavy at all. The cashews and soy milk mellow everything out just enough.
The red potatoes pull apart gently, giving this soup that tender bite you wanna savor. The cabbage adds delicate crunch and body to every spoonful.
There’s a warm, earthy undertone from the fennel seeds and bay leaves that kinda surprise you in the best way. You get little sparkles from the WYW Stardust seasoning that lift the whole flavor.
The garlic and nutritional yeast add this subtle punch, kinda like a hug in a bowl that keeps you cozy but stays light ’cause it’s totally plant based and oil free.
How to Store This for Later
Once your soup cools down a bit, you can portion it out into airtight containers for the fridge. It’ll last about 4 to 5 days, perfect for weekday lunches.
If you wanna keep it longer, freezing works great. Just fill freezer safe bags or tubs but leave some space ‘cause the soup expands when frozen.
When reheating, go slow on the stove or microwave so it heats evenly. You might need to stir in a little soy milk or water if it thickened too much.
Another cool thing is freezing in individual portions so you can grab just what you wanna eat without melting a whole batch.
Everything Else You Wondered About
- Can you skip the fennel bulb? Yeah, totally optional but it adds a nice anise flavor if you’re up for trying.
- What if I don’t have WYW Stardust or Nutritional Yeast? No worries, just use your favorite herbs and a bit of nutritional yeast substitute or omit it for simpler taste.
- Is this soup really oil free? Yep, all the creaminess comes from soaked cashews and soy milk, no oil needed.
- How long do I pressure cook the potatoes and cabbage? About 10 minutes under pressure is perfect for that tender pull but not mushy.
- Can I make this on the stove without a pressure cooker? You can but it’ll take longer and you gotta watch it so veggies don’t overcook or stick.
- Can I swap soy milk for something else? Sure thing! Almond milk or oat milk works just as well for that creamy finish.
If you’re looking to pair this soup with some savory snacks, consider our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels. For a quick cozy meal, the Classic Crockpot Pierogi Casserole with Kielbasa is always a hit.
Lose Weight Eating Our Creamy Potato Soup | Vegan Oil Free Colcannon Soup
Equipment
- 1 Pressure cooker Electric or stovetop
Ingredients
Main ingredients
- 4 celery stalks diced
- 1 onion diced
- 3 carrots diced
- 0.5 fennel bulb diced (optional)
- 5 cloves garlic minced
- black pepper to taste
- 1 teaspoon ground fennel seeds
- 2 teaspoons WYW Stardust
- 2 tablespoons WYW Nutritional Yeast
- 4-5 cups vegetable stock
- 3 lbs red potatoes peeled and chopped
- 2 bay leaves
- 1 medium green cabbage sliced
- 0.5 cup water
- 0.5 cup cashews soaked in water
- 0.5 cup soy milk
Instructions
Instructions
- Heat your pressure cooker on medium and sauté diced celery, onion, carrots, and fennel (if using) for 5 to 7 minutes.
- Stir in minced garlic, black pepper, ground fennel seeds, WYW Stardust, and nutritional yeast. Cook for 1 to 2 minutes to release aroma.
- Add 4 to 5 cups vegetable stock and bay leaves. Bring to a boil and reduce on low heat for 20 to 25 minutes until veggies are tender.
- Add peeled potatoes, cabbage, 0.5 cup water, soaked cashews, and soy milk. Secure lid and pressure cook for 10 minutes.
- Use quick release. Stir well and adjust seasoning. Optionally blend for creamy texture. Serve hot.
