1 leek stalk
1 Celery Stalk
5 Red Skin Potatoes
2 dry sprigs of roasemary
4 cloves garlic
1 green apple
2 small Yellow onions
2 cups vegetable broth – or 2 cups water and one bouillon cube
1 Cup unsweetened almond (or other nondairy) milk
1/8 cup nutritional yeast (2 heaping tablespoons)
Salt & pepper
Dice the carrot, celery, & leek. Sauté in oil in a big pot. Then add your water and bouillon cube, you could also use 2 cups of pre-made veggie broth if it suites you. Simmer until you have these next steps ready:
Pre-heat your oven to 400 degrees. Cube your red potatoes, place on a baking sheet, lightly cover with olive oil, add rosemary and garlic. Let roast for about ten minutes watching diligently and flipping around your potatoes every few minutes. Roasted until golden brown.
Cut all of your onions into cm rounds and caramelize in a spoonful of (vegan) butter in a skillet.
Dice your green apple into small pieces.
Once your potatoes and onions are ready, add the potatoes and half of the onions to the soup. Add the unsweetened nondairy milk and nutritional yeast. Using a hand blender, blend the soup until creamy. Now, add the rest of the onions and the apple.
Let it simmer – the longer the better – half an hour is probably good, but if you have longer, go ahead and let it simmer.
Now you have soup. Serve with a sprinkling of nutritional yeast on the side.