This delicious gluten free and vegan recipe tastes just like those delicious cheese crackers that are neither vegan, or gluten free. Try preparing a big batch ahead of time to have with you during the week!
For the broth:
1 medium red onion, chopped
4 garlic cloves, halved
Green of 1 large leek, chopped
Salt to taste
1/4 teaspoon freshly ground pepper
2 quarts water
For the soup:
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, peeled and halved
2 medium-size russet potatoes, peeled and diced
2 red bell peppers, diced
Salt, preferably kosher salt, to taste
1/2 cup nutritional yeast
1 1/2 quarts of broth prepared prior
Freshly ground pepper
1. For the broth. Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.
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2. For the soup. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the garlic and saute until it has softened. Add the red peppers, stir together for a few minutes, then add the potatoes, broth, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes.
3. Puree everything in the blender. Slowly add the nutritional yeast to taste. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.
Serve and enjoy!
Yield: Serves six
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