Ingredients (use vegan versions):
- 6 potatoes (red or white, peeling optional)
- 2 stalks celery
- 1 large carrot, or 2 small ones
- 2 yellow onions
- 1/3 - 1/2 cup tamari soy sauce
- 1 teaspoon dill
- 1/2 teaspoon rosemary (ground well in a mortar and pestle if possible)
- 3/4 teaspoon summer savory
- 3/4 teaspoon garlic powder
- 1/2 cup nutritional yeast
- 7 cups water
Directions:
This is a good soup if you want a filling meal. It's not as quick as
some recipes I've seen, but it makes a nice hearty summer/fall soup,
with a cheddary-type flavor.
Cut carrots into thin disks, chop celery, and slice onions thinly. In
a large soup pot, combine carrots, celery, onions, 1 cup water,
tamari, and spices. Saute until onions are translucent, and
vegetables are soft, about 10-15 minutes. Dice potatoes into small
pieces, and add to the pot, along with the rest of the water and
nutritional yeast. Bring to a boil and simmer until potatoes are
soft, approximately 10-12 minutes.
Serves:
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