Quick veggie soup for an overcast summer day

Cooking Instructions

Put all the veggies into a medium sized pot and pour in 1 1/2 cups of water or vegetable broth. Let them simmer away for 15 minutes or so, until the veggies give when pressed with the back of a wooden spoon.

ake the pot off the heat and add: yeast, salt, and a couple of grinds of black pepper. Stir it together. The nutritional yeast will give the water a creamy texture (and also adds some protein). Blend with a immersion blender or do in two batches in a blender. Taste and see if it needs any seasoning adjustments. This is a soup that can be eaten hot or cold. I sometimes top it with a sprinkling of toasted nuts (cashews are my favorite) or a spoonful of plain yogurt.