Stovetop Directions

1. In a large pot, heat the olive oil over medium heat for 30 seconds.
2. Add the onion and sauté for 5 minutes until the onion is slightly translucent.
3. Add the garlic and continue to sauté for 1 minute.
4. Add the salsa verde, vegetable broth, white beans, chickpeas, and corn.
5. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes.
6. Transfer 1 cup of soup to a blender, add the cream cheese or cashew cream and blend until smooth. Be sure to allow steam to escape from the top of the blender. See note for tips for blending hot soup.)
7. Add the blended soup back to the pot and stir to combine.
8. Divide into bowls and top with cilantro, red onion, jalapeño, or avocado.

Instant Pot Directions

1. Set the Instant Pot to sauté, then add the olive oil and onion to the pot. Sauté for 2 minutes.
2. Add the garlic and continue to sauté for 1 minute.
3. Press cancel to end the sauté function, then add the salsa verde, vegetable broth, white beans, chickpeas, and corn.
4. Secure the lid and ensure the venting knob is seat to “sealing” then select Manual pressure cooker for 5 minutes. It will take about 10 minutes for the Instant Pot to come to pressure, then it will begin counting down.
5. Once the Instant Pot is finished cooking, quick-release the pressure by turning the venting knob to release the steam.
6. Transfer 1 cup of soup to a blender, add the cream cheese or cashew cream, and blend until smooth. Be sure to allow steam to escape from the top of the blender. See note for tips for blending hot soup.)
7. Add the blended soup back to the pot and stir to combine.
8. Divide into bowls and top with cilantro, red onion, jalapeño, or avocado.