This is a soup that is simple to throw together, and is bursting with flavor. The nutritional yeast adds a slightly cheesy flavor to the soup, and the soy milk helps give it a creamier texture. It was hearty enough to be a meal on its own and was perfect to have on a chilly autumn night.
1 tbsp. olive oilOne small onion, chopped
3 – 4 tsp. minced garlic
2 large potatoes, chopped
Vegetable or chicken broth to cover
¼ tsp. oregano
¼ tsp. parsley
¼ - ½ cup chives, chopped
3 tbsp. nutritional yeast
½ cup soy creamer
Salt and Pepper to taste
Heat the oil in a pan over medium-high heat and add the onion and garlic. Saute until the onion has turned translucent and then add the potatoes. Add just enough broth (I used a vegan chicken-flavored one) to cover the potatoes, and add the oregano and parsley. Bring to a boil and cook for about 10 - 15 minutes, or until the potatoes are very tender and the broth is at least reduced by half. Using a potato masher, mash about half of the potatoes, leaving some to create a more chunky texture if desired. Add the nutritional yeast, soy creamer, and chives, and add salt and pepper to your own taste.
Serve with a crusty bread or as a first course.
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