1 large potato, peeled and diced
1 large carrot, coarsely chopped
1 small onion, coarsely chopped
2 cups vegetable broth
1- 15 oz can of great northern beans, rinsed and drained
1 cup plain rice milk (unsweetened)
1/2 cup nutritional yeast flakes
2 tablespoons fresh lemon juice
1 1/4 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
your kids favorite stir-ins (vegan bacon bits, croutons, cooked veggies, cooked grains,
fresh herbs, etc.)
Put potato, carrot, onion, and vegetable broth in a large soup pot and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until vegetables are very soft (about 15 to 20 minutes.)
Stir remaining ingredients into cooked vegetables. Puree in batches in a blender (food processor or hand blender works as well but the soup is not as smooth.) Process until completely smooth. Pour blended batches into a clean, large soup pot. Warm over low heat, stirring often, until hot. If too thick, add additional milk, broth, or water to achieve desired consistency.
My kids prefer this with beans - it's hearty but a little grainy. You can sub a block of silken tofu for the beans and it comes out beautiful and smooth and creamy.