1/2 large white onion
2 cloves garlic
5 cups veggie broth
about 4 medium red potatoes
1/2 cup - 1 cup rice or soy milk (I used 1/2 cup)
1 tablespoon nutritional yeast
1 1/2 teaspoons cumin (approx)
salt and pepper to taste
handful of spinach for color
Heat oil and add chopped onion, cook until onions become translucent.
Chop garlic and add to onions. Cook for just few minutes.
Chop red potatoes. Add potatoes and veggie broth to pot.
Bring mixture to a boil, cover and reduce heat. Let cook for about 20 minutes or until potatoes are tender.
Reduce heat to simmer and add milk substitute of your choice. Cook long enough for the milk to heat through.
Add spinach and serve!
This soup is versatile, so I imagine I would throw whatever extra veggies I had on hand. Carrots were one of my ideas. And I will probably make some with Kale next time.
Source of recipe: I made this recipe as I wanted a creamier soup than one I had made previously.