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ITALIAN-STYLE POTATO SOUP, PASTA-FREE
Serves 8 to 10
• 2 cups mushrooms, diced
• 1 small sweet onion, finely diced
• 3 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes with juice
• 1 (12-ounce) jar roasted red bell peppers with liquid, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon cayenne pepper flakes (optional)
• 6 medium potatoes, peeled, thinly cut 1/4-inch slices
• 8 cups fresh baby spinach
• 1 (26-ounce) jar marinara sauce
• 1 cup Sour Cashew Cream (recipe follows)
• 2 (2.25-ounces) can sliced black olives, drained
Using either a 6-quart or 8-quart Instant Pot, add all the ingredients to the inner pot and stir in 1 cup water. Cover with glass lid. Press [SAUTE] to bring soup to a boil. Once boiling, cancel sauté mode by pressing the [Keep Warm/Cancel] button. Press [SAUTE] button to reset heat; press [ADJUST] to set heat to "Less." Cook soup for 25 to 30 minutes, until potatoes are tender.
Once potatoes are tender, remove glass lid and let stand for 10 minutes before serving.
SOUR CASHEW CREAM
Makes 1 1/2 cups
1 cup natural cashews, soaked in hot water for 30 minutes, drained
1 tablespoon lemon juice
1/2 teaspoon sea salt
In a bullet-style food processor, blend soaked cashews, lemon juice, and sea salt with 3/4 cup water until silky smooth, about 1 minute. If cream appears to be too thick or you're having trouble getting it silky smooth, add 2 to 4 tablespoons water; continue to blend for 20 to 30 more seconds.
Sour cashew cream keeps well in the fridge for up to 5 days.
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