POTATO CELERY SOUP
This recipe is adapted from Kathy Cooks Naturally

5 C. water
4 med. potatoes, peeled and cubed
1-2 med. stalks celery, chopped
¼ C. butter or margarine

¼ C. nutritional yeast
2 Tbsp. soy sauce, or
1 tsp. vegetable salt, or
4 Tbsp. Bragg’s Liquid Aminos
2 Tbsp. nut or seed butter (sesame, almond, etc.)

1. Combine first 4 ingredients in a saucepan. Bring to a boil and simmer for 8-10 minutes or until tender.
2. Ladle out 1-2 cups veggies with some soup stock into a blender with the last 3 ingredients and whiz until smooth.
3. Pour back into soup pot, stir, and serve. Top each bowl with a dash of black pepper.

Yield: 4-6 servings