Name: Vegan Potato Soup
Yield: 6 servings
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

CategorySoups & Stews

Yields6 Servings

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

Over medium heat, sauté onion, carrot, and celery in oil until soft. Add garlic and
cook about 30 seconds.

Sprinkle the flour over the cooked vegetables and stir until smooth.

Add broth, potatoes, beans, and seasonings. Bring to a boil and cook until potatoes
are tender (~10 min).

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.

Simmer soup for 15 minutes before serving. Top with chives or chopped green
onion if desired.

Ingredients