Yield: 6 servings
Ingredients
- 3 tbsp avocado oil (or similar)
- 1 medium yellow onion, chopped
- 2 large carrots, finely chopped or shredded
- 2 large stalks celery, chopped
- 3 large garlic cloves, minced
- ⅓ cup flour
- 6 cups vegetable broth
- 2.50 lbs (about 6 large) gold or russet potatoes, diced into ~1” cubes
- 1 can white beans (any variety you like), drained and rinsed
- 1.50 tsp salt
- 1 tsp ground pepper
- 0.50 tsp paprika
- 1 tsp oregano
- 1 cup nutritional yeast
Directions
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Over medium heat, sauté onion, carrot, and celery in oil until soft. Add garlic and cook about 30 seconds.
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Sprinkle the flour over the cooked vegetables and stir until smooth.
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Add broth, potatoes, beans, and seasonings. Bring to a boil and cook until potatoes are tender (~10 min).
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Reduce heat to a simmer and transfer approx. half of the soup to a blender. Add the nutritional yeast and puree until smooth, then add back into the pot and stir thoroughly.
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Simmer soup for 15 minutes before serving. Top with chives or chopped green onion if desired.