3 tbsp avocado oil (or similar)
1 medium yellow onion, chopped
2 large carrots, finely chopped or shredded
2 large stalks celery, chopped
3 large garlic cloves, minced
⅓ cup flour
6 cups vegetable broth
2.50 lbs (about 6 large) gold or russet potatoes, diced into ~1” cubes
1 can white beans (any variety you like), drained and rinsed
1.50 tsp salt
1 tsp ground pepper
0.50 tsp paprika
1 tsp oregano
1 cup nutritional yeast
1
Over medium heat, sauté onion, carrot, and celery in oil until soft. Add garlic and
cook about 30 seconds.
2
Sprinkle the flour over the cooked vegetables and stir until smooth.
3
Add broth, potatoes, beans, and seasonings. Bring to a boil and cook until potatoes
are tender (~10 min).
4
Reduce heat to a simmer and transfer approx. half of the soup to a blender. Add the
nutritional yeast and puree until smooth, then add back into the pot and stir thoroughly.
5
Simmer soup for 15 minutes before serving. Top with chives or chopped green
onion if desired.
Ingredients
3 tbsp avocado oil (or similar)
1 medium yellow onion, chopped
2 large carrots, finely chopped or shredded
2 large stalks celery, chopped
3 large garlic cloves, minced
⅓ cup flour
6 cups vegetable broth
2.50 lbs (about 6 large) gold or russet potatoes, diced into ~1” cubes
1 can white beans (any variety you like), drained and rinsed
1.50 tsp salt
1 tsp ground pepper
0.50 tsp paprika
1 tsp oregano
1 cup nutritional yeast