Cooking Instructions

• Over high heat, in a non-stick large pot, add 2 tablespoons of vegetable stock and onions. Sweat until translucent. Add chopped carrots and cook until softened, then add the chopped potatoes and remaining vegetable stock. Bring to a boil, then turn the stovetop down to medium-low heat. (optional - stir through black pepper and dijon mustard). Simmer for 15 minutes, the potatoes and carrots should be very soft.
• Turn the heat off. (Stir through nutritional yeast). Puree soup using an immersion blender, and blend until a smooth rich texture is achieved. Garnish as desired and serve warm.