Ingredients

Ingredients (use vegan versions):

6 potatoes (red or white, peeling optional)
2 stalks celery
1 large carrot, or 2 small ones
2 yellow onions
1/3 - 1/2 cup tamari soy sauce
1 teaspoon dill
1/2 teaspoon rosemary (ground well in a mortar and pestle if possible)
3/4 teaspoon summer savory
3/4 teaspoon garlic powder
1/2 cup nutritional yeast
7 cups water

Directions:

This is a good soup if you want a filling meal. It''s not as quick as some recipes I''ve seen, but it makes a nice hearty summer/fall soup, with a cheddary-type flavor.

Cut carrots into thin disks, chop celery, and slice onions thinly. In a large soup pot, combine carrots, celery, onions, 1 cup water, tamari, and spices. Saute until onions are translucent, and vegetables are soft, about 10-15 minutes. Dice potatoes into small pieces, and add to the pot, along with the rest of the water and nutritional yeast. Bring to a boil and simmer until potatoes are soft, approximately 10-12 minutes.