A quick gluten-free and dairy-free dinner/soup to enjoy in about 30 minutes.
8 cups vegetable broth
7 cups yellow potatoes, sliced
2-3 celery stalks, sliced
1 cup carrots, sliced
1 tbsp chives, chopped
1 tbsp basil
1 tbsp cilantro
1 tbsp marjoram
6 oz vegan sour cream
6 oz kale
Slice the potatoes (unpeeled), celery and carrots in a food processor.
Chop the chives finely.
Add all the ingredients (except the sour cream and kale) to the Instant Pot, stirring to combine.
Set on the “Soup” setting for 30 minutes.
When completed, do a manual release.
Add the sour cream and kale and stir to combine and wilt the kale.
Serve in bowls, adding black pepper and additional sour cream if desired.