An easy soup for all seasons

This delicious soup pairs well with a hummus and veggie sandwich (for example, roasted pepper hummus spread with raw onion and bell pepper slices).

Potato soup with a hint of celery

Coarsely chop all ingredients: 7-8 yellow potatoes

4-5 medium celery sticks

1 small carrot

1 big purple onion

1/2 bunch of cilantro

Fill a big pot (7 qt.) half full of water, and add plenty of salt (around 3-4 teaspoons)

Add all the vegetables to the pot (it’s a good idea to add the potatoes to the water first so they can start absorbing the salt before adding the rest of the veggies). Bring all veggies to a boil for a couple of minutes. Lower heat to simmer and add the rest of the spices: 2 1/2 tablespoons coriander 4 tablespoons nutritional yeast 3/4 tablespoon cumin 1 tablespoon onion powder

Simmer until potatoes are soft (15-20 min) then turn off. Let it cool down for a few minutes and then use a hand blender slightly to combine all ingredients while still leaving some small chunks.