Vegan Potato Soup


From the kitchen of: Catherine

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Another Fall food staple: Potato soup! [Tip: serve with fresh bread to dip in. Thank me later.]

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Servings: 12

Total time: 45 mins

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Ingredients:

1/2 onion, chopped

1 leek, chopped

4 cloves garlic, minced

4 stalks celery, chopped

4 large carrots, chopped

4 potatoes, diced

1 can white beans

1 bunch chives, chopped

1 tsp smoked paprika

juice from 1/2 lemon

3 sprigs thyme

1 tbsp Italian seasoning

1 tsp salt

1 tsp pepper

4 cups vegetable broth

1 tbsp nutritional yeast

1/4 cup tahini (or cashew butter)

4 cups spinach

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Instructions:

In a large pot, heat 1 tbsp oil over medium heat. Add onions, garlic, carrots + celery. Saute for 8 mins. Add all remaining ingredients sans spinach + tahini. Bring soup to boil + then lower to simmer for 20 mins or until potatoes are tender. Add tahini, store until combined + then blend with an immersion blender until desired thickness (I left some chunks of potato). After blended, add in spinach + let wilt before serving. Serve with love. Enjoy!

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