So good that even non-vegans will love it. You can use homemade vegetable stock or store bought. The wild rice and chickpeas make it a filling lunch or the starter for a larger meal.
Press sauté on the electric pressure cooker. Add the oil to the inner pot and when it is hot, add the onions. Stirring frequently, cook the onions until softened and translucent, about 4 minutes. Add the garlic and continue stirring. Cook for another 30 seconds, until fragrant.
Stir in the carrots and celery. Cook them, stirring frequently until the vegetables are softened, about 4 minutes.
Add the drained chickpeas, wild rice, bay leaf, thyme, and vegetable stock. Stir well. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 25 minutes
When the soup is finished, release the pressure naturally. (See tips above recipe - this takes time, mine released in 26 minutes.) Turn the steam release handle to venting, releasing any remaining pressure. When the float drops, unlock the lid and open it carefully. Taste, then add salt & pepper, as desired. Serve immediately
Start soaking the cashews before putting the soup together. While the soup cooks, make the cashew cream. Blend the soaked and drained cashews with the fresh water for several minutes until completely smooth. (See tips on cashew cream above recipe.) Set aside.
Either add cashew cream to the whole batch of soup (as Jane & Sara suggest) or allow each person to decide on whether to add a spoonful (and mix it in) to their portion.
If serving the soup later, consider removing some of the liquid or adding more vegetable stock when you reheat it. Otherwise, you may find that the rice and chickpeas soak up most of the liquid and the soup has become a (still great tasting) stew.