McDermott -Seattle, USA
In a soup pot, saute onions, carrots, celery and spices in water.
- 4-5 red potatoes
- 6 cups water
- 3 carrots
- 1-2 stalks celery (opt.)
- 2 onions (red ones work well)
- 3/4 tsp. savory
- 1 tsp. dill
- 1/2 tsp. rosemary
- 1 tsp. garlic powder
- 1/4 tsp. pepper
- 1 tsp. salt
- 2-4 Tbsp. tamari
- 1-2 large handfulls nutritional yeast
When the onions become translucent, add the rest of the ingredients.
Bring to a boil and simmer, uncovered, for 10 minutes, or until
the potatoes are cooked, but not too soft.
Just before soup is done, check the seasonings.
You may have to add more tamari, salt, or garlic powder.
If desired, top with cooked, julienned kale as an edible garnish.