Nara’s Potato Veggie Vegan Yum Soup
Prep: 10 minutes Cook: 30 minutes
- 3 cloves garlic, minced
- 1 onion, diced small
- 2 large Yukon gold potatoes, diced large
- 1 patty pan squash, diced large*
- 4 cups vegetable broth
- 1 can garbanzo beans, drained and rinsed
- 1 large handful of spinach
- 1/4 cup cashews
- 2 tbsp nutritional yeast
*(or whatever tickles your fancy from the farmer's market)
Saute garlic and onion in a splash of veggie broth. Add the remaining veggie broth, potato and patty pan squash. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until potatoes are soft. Turn off heat. Take 1 cup of soup (broth, veggies and all) and place in blender with cashews and nutritional yeast to make a "cheesy" sauce. Add spinach, garbanzo beans and blended sauce to the pot. Stir and cook 3 minutes more. Season with salt and fresh cracked black pepper as desired. Enjoy! Yum!
Mary's note: This recipe was sent to me by a long-time follower, Jen Duffie. She says her daughter, Nara, age 9, is very adventurous in the kitchen. She goes to the farmer's markets and spends her own money on whatever interesting fruits and vegetables her $5 will buy and then comes home and concocts her own recipes and names them. This recipe is a particular favorite and Nara asked her mom to send it to me. I think it is fantastic that Nara is starting out at an early age loving to cook delicious foods in her family kitchen. She is an inspiration for all young people to get in the kitchen and start cooking!