Ingredients
- 5 cups Yukon Gold potato, diced (750 g)
- 3 cups low-sodium vegetable broth or stock
- 1 cup yellow onion, diced (160 g)
- ¾ teaspoon dried thyme
- ¾ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper (20 turns)
Blender ingredients
- 1½ cups canned cannellini beans, drained and rinsed (225 g)
- 1 cup unsweetened non-dairy milk (237 ml)
- 2 tablespoons nutritional yeast (10 g)
Instructions
- Place the potatoes, vegetable broth, onion, thyme, garlic powder, salt, and black pepper into a stock pot and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, 10-12 minutes.
- While your base is simmering, add all of the Blender ingredients to your blender and blend until smooth.
- When the potatoes are tender, stir the blender mixture into the soup and simmer for 2 more minutes or until warmed through.
- Serve and enjoy!