Vegan Potato Soup with White Beans
Ingredients
- 1/2 onion, finely chopped
- 1 leek, finely chopped (substitute 1/2 onion if unavailable)
- 4 cloves garlic, minced
- 4 stalks celery, finely chopped
- 3-4 Yukon gold potatoes, diced
- 1 can white beans
- 1 bunch chives, finely chopped
- 1 tsp smoked paprika
- juice from 1/2 lemon
- 3 sprigs fresh thyme
- 1 tbsp Italian or all-purpose seasoning
- 1 tsp salt
- 1 tsp black pepper
- 4 cups vegetable broth
- 1 tbsp nutritional yeast
- 1/4 cup cashew butter (substitute tahini or 1/2 cup hemp seeds if allergic)
- 4 cups spinach or kale
Preparation
In a large pot, heat oil over medium heat. Add onions, garlic, carrots, and celery. Sauté for about 8 minutes.
Add all remaining ingredients except for the spinach and cashew butter to your pot. Bring soup to a boil and then lower to a simmer. Cook for about 20 more minutes or until potatoes are tender.
Fill a blender about 3/4 of the way with the soup. Add cashew butter and blend until smooth. Pour blended soup back into the soup pot. If using an immersion blender, add cashew butter to soup, stir until combined and then blend to desired thickness.
After your soup is blended add spinach and stir until wilted.
Let soup cool and serve.
