Golden Potato Onion Soup
In a large soup pot combine carrots, celery, onions, water, tamari, and spices and saute. Add diced potatoes and nutritional yeast and finish cooking.
(red or white, peeling optional)
2 stalks celery
1 large carrot, or 2 small ones
2 yellow onions
1/3 to 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
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 to 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 to 12 minutes.
Recipe makes 4 to 6 servings Golden Potato Onion Soup.
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When sauteing, use olive oil, water, vegetable broth, wine or nonfat cooking spray instead of butter. In baked goods, use canola oil.