Garlic & Potato Vegetable Soup

Ingredients

• 2 tbsp olive oil
• 1 medium onion (diced)
• 6 cloves garlic (minced)
• 1 lb potatoes (cut into 3/4-inch cubes)
• 6 cup vegetable broth
• 1 cup water
• 1 tsp dried thyme
• 1 leaf bay leaf
• 1.5 cup frozen green beans
• 1 cup frozen corn
• 1 15 oz cans chickpeas
• 1.5 tbsp lemon juice
• salt (to taste)
• black pepper (to taste)
• 2 tbsp fresh parsley (chopped)
• 2 tbsp nutritional yeast (sprinkle on top or stir into sauce before serving)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook for another 1 minute until fragrant.

2. 2

   Add the cubed potatoes, vegetable broth, water, thyme, and bay leaf. Stir to combine and bring to a gentle simmer over medium-high heat.

3. 3

   Once simmering, reduce heat to medium and cook uncovered for 12–15 minutes, until the potatoes are nearly tender when pierced with a fork.

4. 4

   Add the frozen green beans, frozen corn, and chickpeas directly to the pot (no need to thaw). Stir gently and continue simmering for 4–5 minutes until the vegetables are heated through and the potatoes are completely tender.

5. 5

   Remove the bay leaf. Taste the soup and season with salt and black pepper to your preference. Finish with lemon juice, stirring gently to brighten the flavors.

6. 6

   Ladle into bowls and garnish with fresh chopped parsley. Serve hot.

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