Creamy/Yeasy Potato and Brussel Sprout Soup

7 medium red potatoes
1 1/2 to 2 lbs of brussel sprouts
1/2 head of cauliflower
3 small eggplants
2 medium leeks
2 cloves of garlic
1 tsp of dried basil or about four leaves of fresh
1/2 tsp rosemary
2 tblsp of vegan margarine
1 16oz container of soy milk- plain
3 cups of water

sea salt to taste and ground black pepper to taste

Yeast Mixture:
1 cup of nutritional yeast (to add after all veggies have cooked)
3 tblsp of potato or corn starch
2 tblsp of tamari or regular soy sauce-add this directly to the soup when adding dry ingredients.



Cut potatoes into 1 inch cubes. Cut ends from brussel sprouts and remove any damaged leaves-Cut in half. Cut cauliflower into small pieces. Slice eggplants and leeks into 1/4 inch slices. Press or slice garlic. Add all ingredients (except yeast) to large soup pot and bring to a rolling boil. Note that the soy milk will most likely become foamy and separate, but this will not matter after the yeast mixture is added. Lower the temperature to low or med-low and cover. Once all vegetables are cooked to your liking stir in yeast mixture and return to a higher heat long enough to thicken the soup slightly. Serves 8