Ingredients
– 1 kilogram peeled and chopped potatoes
– 1½ large peeled and chopped carrots
– 1 large peeled and chopped onion
– 8 cups vegetable broth with no oil
– ½ teaspoon Dijon mustard
– ⅓ cup nutritional yeast
– ½ teaspoon cracked black pepper
Instructions
1-Wash, peel, and chop the potatoes and carrots into even chunks to ensure uniform cooking.
2-Finely dice the onion.
3-In a large pot, add 2 tablespoons of vegetable stock and the onion, cooking over high heat until translucent.
4-Add the chopped carrots and cook until softened.
5-Add the potatoes and remaining vegetable stock, then bring to a boil.
6-Reduce heat and simmer for 15 minutes until vegetables are soft.
7-Stir in optional black pepper and Dijon mustard if using.
8-Mix in nutritional yeast if desired, then puree with an immersion blender.
9-Serve hot with your favorite garnishes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍽️ Chop vegetables uniformly to ensure even cooking.
🥣 Leave soup chunky by skipping blending if preferred.
🔪 Use an immersion blender or cool soup first for regular blender use to safely puree.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering and blending
- Cuisine: Vegan, Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 257
- Sugar: 9 g
- Fat: 1 g
- Carbohydrates: 57 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg