This is a soup that I made for one of our visitors to the shop. She has been struggling with IBS and asked that I make her a potato soup. I'm happy to try new creations. Ordinarily I would have thrown in some leeks, but her stomach is not ready for leeks just yet. Feel free to add them if you would like. Chopped asparagus would also be yummy. I'm sure they would add some great flavor and fiber to the soup.
Make a nondairy cheese sauce first.
1 large yellow onion, chopped
1 large red bell pepper, chopped
8 cashews
1 T muun chi CoCoFir
1/2 c nutritional yeast
4 inches turmeric root
Put all the ingredients in a blender and add more muun chi CoCoFir as needed to make it smooth. Salt and pepper to taste. Put aside while you prepare your soup.
1 large yellow onion, chopped
5 cloves garlic, chopped
1 c chopped celery
1 bay leaf
1 T thyme
1 c sliced carrot
Sauté the above ingredients til fragrant.
Add
6 c veggie broth
5 large Yukon gold potatoes that were cooked the day before and chilled overnight in the fridge
Simmer together with the veggies, letting the flavors merge. Blend half the soup in a blender if you want the soup to be chunky. Otherwise, blend all the ingredients together using an immersion blender. Add the cheese sauce.
Garnish with chopped parsley and chopped scallions. Serve warm or cold. Add your favorite greens if you want to increase your fiber intake. I love to add asparagus to this soup. Enjoy!