Sopa de batata, alho-poró e feijão-branco

Ingredientes

• 2 tbsp olive oil
• 1 yellow onion (diced)
• 1 leek (chopped)
• 3 celery stalks (chopped)
• 3 carrots (chopped)
• 2 cloves garlic (minced)
• 1 russet potato (chopped into cubes)
• 1/2 cup nutritional yeast
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 5 cups vegetable stock
• 1 15oz can white beans (rinsed and drained)
• 1 15oz can chickpeas (rinsed and drained (optional))
• 1 cup frozen green peas (optional)
• 3 cups spinach
• toppings: vegan bacon, vegan parmesan, red pepper flakes

Modo de preparo

1. 1

   Add olive oil to a large pot or dutch oven and place over medium heat. Add the onion and leeks and sauté for 5-7 minutes, until softened.

2. 2

   Add the celery, carrots and garlic, and cook for 2 more minutes.

3. 3

   Stir in the potatoes, nutritional yeast, salt, black pepper, thyme, oregano and vegetable stock. Bring to a boil, reduce the heat, and simmer, for 25 minutes, or until the potatoes are tender.

4. 4

   Stir in the white beans, chickpeas, and frozen peas, and let cook for another 5 minutes.

5. 5

   Remove from heat and transfer about 1/3 of the soup to a blender or use an immersion blender to blend until smooth. If the soup is too thick, add 1/2 of water to thin it out.

6. 6

   Return the pot to the stove and stir in the spinach until it's cooked down.

7. 7

   Taste for seasonings and adjust if needed. Garnish with desired toppings such as vegan bacon, cashew parmesan, and red pepper flakes. Serve!