Put all but the miso, the apple cider and the vegetable broth in a pot, over medium high heat, and sweat the vegetables. You may also use a pressure cooker or Instant Pot, and do this step.

In the meantime, in a small bowl, mix a small amount of the vegetable broth and the miso paste until the miso is evenly mixed into the broth.

Once the vegetables have sweat and the onions are translucent, add the miso mixture, the cider, and the broth to the vegetables and bring the pot to a boil. Then lower the heat and bring the pot to a simmer. At which time cover and cook until the vegetables are soft, about 30 minutes. If using a pressure cooker or Instant Pot, cover and bring to full pressure, then cook for about 3-5 minutes. You can then release the pressure naturally or manually.

Once cooked, add small batches of the soup mixture in a blender and blend until creamy, until you have blended all of the soup. Be mindful about having a hot liquid in your blender.

Return the creamy soup into the pot and heat it before serving if needed.

Taste and adjust the seasonings. Serve the soup into bowls and add a dollop of Cashew Sour Cream (recipe below) or some chopped fresh green herbs of your liking on top.