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instant pot I use-
https://www.amazon.com/gp/product/B00FLYWNYQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00FLYWNYQ&linkCode=as2&tag=chantymarie-20&linkId=0c6a3eb2f6f1e18b88a6cb79580c2bc1
blender I use-
https://www.amazon.com/gp/product/B071ZGWSDN/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B071ZGWSDN&linkCode=as2&tag=chantymarie-20&linkId=3356d569f005014e411d5c1199e9aa9e
ingredients:
1 yellow onion diced
3 celery stalks diced
3 garlic cloves minced
1 russet potato diced
4 cups veggie broth
1 lb frozen organic frozen veggie medley
1 package vegan chicken diced (or use 1 block extra firm tofu torn into pieces)
1 tsp dried thyme
1/2 tsp celery salt
sunflower cream:
1 cup unsweetened plant milk
3/4 cup raw sunflower seeds
1 tbsp corn starch (use 2 tbsp if you want it extra thick)
season with salt and pepper to taste
*to reheat this recipe, add in additional broth or water to make it less thick. it will thicken up a lot as it sits in the fridge