A delicious, vegan, plant-based, hearty soup that's full of flavor and super easy and fast in the Instant Pot!
Place all the prepared ingredients in the Instant Pot, adding the 3 cups water last.
Close the lid on the IP, turn the vent to "seal" to hold in the steam. Program it to steam for 15 minutes.
Once the soup is done, let the IP cool down until the pressure relief valve opens on its own.
If you're really in a hurry, the pressure relief valve can be carefully pushed down to release the pressure.
To make this without an Instant Pot, simply simmer in a soup pot on the stove for about an hour ... adding water when needed.
To make this in a slow cooker or crockpot, place all the ingredients in a large crockpot and set for medium to high for 7-8 hours.
Once the soup is cooked, carefully transfer about 2/3 of it to a high-speed blender and process until smooth and creamy. Return to the pot with the remaining soup.
If desired, add the oil when blending for a little bit of added creaminess, but this is optional.
Garnish with some fresh rosemary and red pepper flakes, if desired.