Creamy Potato & Spinach Soup | Low Calorie | Instant Pot Recipe | Dairy Free | Vegan

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option with a cheesy flavor.

Turn the Instant Pot on sauté mode and let it heat up for a couple of minutes.

Add garlic and sauté for about 1 minute using a little water or vegetable broth to prevent sticking.

Add chopped onions, frozen carrots, and celery; sauté for about 5 minutes.

Add cubed potatoes, black pepper, and vegetable broth to the pot.

Put the lid on the Instant Pot and set it to high pressure for 5 minutes.

While the soup is cooking, prepare the cream sauce by blending silken tofu, almond milk, lemon juice, miso paste, and dill until smooth.

After the Instant Pot finishes, let it naturally release for 10 minutes, then release the remaining pressure and open the lid.

Add the cream sauce and spinach to the soup and mix well; let it sit for about 3 minutes to wilt the spinach.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens