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).