Number of People
Prepare the ingredients.
Wash and thinly slice the swiss chard (white and green parts).
Wash and thinly slice the celery sticks.
Melt the vegan butter in the pot. Add the swiss chard and scallions. Stir well to coat the vegetables.
Add all the other ingredients into the pot except the vegan feta. Season with salt and pepper.
Pressure Cooking Time: 6 mins.
Serve the soup topped with crumbled vegan feta. Enjoy!