Ingredients:
- 3 tbsp olive oil
- 2 medium chopped onions
- 6 cloves pressed garlic
- 2 cups chopped celery
- 3 cups chopped carrots
- 4 cups chopped potatoes
- 8 cups chopped kale
- 10-12 cups vegetable broth
- 6-8 tbsp nutritional yeast
- 1/2 tsp cayenne pepper
- Salt & Pepper to taste
- Fresh lemon juice to taste
- Homemade garlic croutons to garnish
Instructions:
- Sauté onion, garlic and some salt in the olive oil for about five mins until onion is softened
- Add celery, carrots and potatoes
- Continue to sauté for about eight mins stirring frequently
- Add broth and stir
- Bring to a boil, cover and simmer on medium-low heat for about 15-20 mins until veggies are fork tender. Add chopped kale, stir and let sit several minutes until kale softens
- Turn off heat and let the soup cool slightly
- Add nutritional yeast, cayenne, salt, pepper, fresh squeezed lemon juice and stir. Use an immersion blender to purée the soup to your desired consistency. I like some little chunks in mine.
- Serve and top with homemade garlic croutons