Lose Weight Eating Our Creamy Potato Soup | Vegan Oil Free Colcannon Soup
This creamy potato soup is vegan, oil-free, and comforting — made easily in a pressure cooker for deep flavor and silky texture in every bite.
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.
Notes
Store leftovers in airtight containers for up to 5 days in the fridge or freeze for longer. Reheat gently and stir in a little soy milk if thickened.