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+ servings

Course: Soup
Cuisine: Vegan
Keyword: Gluten Free, Oil Free
Servings: 4
Calories: 248kcal
Author: Singing Vegan


  • Instant Pot
  • Blender


  • 1 onion diced
  • 3 garlic cloves minced
  • 1 tablespoon miso paste
  • 3 cups water
  • 2 white potatoes coarsely chopped
  • 1 carrot chopped
  • ¼ cup cashews raw, or macadamia nuts
  • 2 Tablespoons nutritional yeast
  • 1.5 teaspoons  garlic powder
  • 1.5 teaspoons  onion powder
  • ½ teaspoon  turmeric
  • 4 cups  broccoli florets about 1 large crown
  • 1 teaspoon  apple cider vinegar or more to taste
  • Salt and pepper to taste


  • Dry saute the onion and until soft and translucent, about 5 minutes. Add the garlic and continue to sauté for about 1 minute more, until very fragrant.
  • Blend the miso paste and water until thoroughly mixed to form a broth.
  • Add the miso broth to the sautéed onion and garlic and stir in the potato, carrot, broccoli, onion powder, garlic powder, turmeric, salt, nutritional yeast, and nuts. If cooking on a stove top, you may need to add a bit more water to just cover the vegetables.
  • If cooking on a stove top, raise the heat and bring the mixture to a boil. Lower heat and allow to simmer until the vegetables are tender, about 20 minutes. If using an Instant Pot, use the manual setting to set the time for 6 minutes. Release the pressure when the 6 minutes are up.
  • Use a stick blender or work in batches with a regular blender to blend until super smooth. Remove from heat, stir in the vinegar, and season with salt and pepper to taste.


Served garnished with avocado chunks and hot sauce.


Calories: 248kcal | Carbohydrates: 44g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Sodium: 266mg | Potassium: 1396mg | Fiber: 11g | Sugar: 8g | Vitamin A: 4022IU | Vitamin C: 232mg | Calcium: 152mg | Iron: 4mg