My Lazy Day Creamy Veg Soup

Course Soup
Cuisine Mediterranean

Ingredients
  

  • 1 white onion
  • 4 carrots (large)
  • 6 potatoes (red or yellow)
  • 1 leek or shallot
  • 1 celery stalk
  • 2 zucchini
  • 4 cloves garlic
  • 1/4 cup raw cashews (optional)
  • 1/2 tsp rosemary
  • 1/2 tsp sage
  • 6 cups water
  • 1/4 cup nutritional yeast
  • 1-2 T tahini (optional)
  • S/P to taste

Instructions
 

  • Peal veggies if you choose. Be sure to scrub them all well. Yes, you don’t really have to scrape or peel if you don’t want to.
  • Chop all veggies approximately the same size. But don’t worry too much as this gets all cooked through and blended in the end.
  • Place onion, celery, shallot and carrot in pot and sauté about 2-3 minutes until fragrant.
  • Add garlic and dry herbs and sauté another 30 seconds. (Keep a cup of water nearby for sticking issues and splash a bit in carefully when needed).
  • Add potatoes, zucchini, cashews and water in the pot and give a good stir. The water should just cover the veggies. Cover, bring to a boil, reduce and cook until tender, 15 minutes. Stir occasionally.
  • Next: Add the tahini and the nutritional yeast to the pot or the blender/Vitamix. Adjust salt and seasonings. Blend in batches in a blender/Ninja/Vitamix. If using an older version blender, let the soup cool off a bit before blending as the steam/heat will not keep the lid tight. You can also use an immersion blender.
  • Instant Pot Instructions: Saute onion, shallot, celery and carrot for 2 minutes add garlic, and dry herbs for 1 more minute. (Keep some water nearby to prevent sticking). Place the potatoes, zucchini, cashews and water into pot and give it a stir. Seal the lid and cook for 8 minutes manual. Once done release the pressure carefully and follow directions above for blending.
  • Realize the veggie combinations are endless. Sometimes I add red bell peppers, parsnips or even mushrooms (white are best as the others will alter the colour).
Keyword no dairy, Vegan, vegetarian