I adapted this recipe from one I found online years ago on a vegan recipe blog. I really enjoy it, but I haven’t made it in awhile.
Ingredients:
1 sweet onion, chunked
1 1 lb bag or so baby carrots
7 or so stalks of celery, chunked
2 medium zucchini, chunked
1 bag coleslaw mix from Aldi or elsewhere, or 1/2 cabbage chopped
4 cups mix of chicken bone broth (about 1 cup) plus water, for a total of 4 cups
Add all ingredients to Instant Pot. Cook on high for 12 minutes. Slow or fast release.
Add in 1/4 cup nutritional yeast and seasoned salt to taste
Blend until smooth, using an immersion blender. Store in the refrigerator.
This can be frozen, but the texture suffers somewhat upon thawing. It still tastes fine.