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!