2 tablespoons of extra virgin olive oil

1 yellow onion, peeled and cut into a small dice

3 sticks of celery – plus the leaves

4 leeks, cleaned well, white and light green part only, thinly sliced

2 potatoes, Yukon Gold or Russet, are ideal, peeled and cut into chunks

2 sweet potatoes, peeled and cut into chunks

4 – 6 cups good-quality low-sodium vegetable stock

1 1/2 tablespoons Nutritional yeast

Juice of a lemon

Toppings:

A swirl of cashew cream or vegan sour cream

Your choice of toasted nuts and seeds: pumpkin, sunflower, hemp, almonds, hazelnuts, walnuts, or pecans.

Heat the olive oil in a heavy-bottomed saucepan, add the onion, and saute until light golden in color. Sprinkle a little salt over to prevent burning.
Sprinkle over the dried savory herbs, add the celery, leeks, potatoes, and sweet potatoes. Pour over the vegetable stock.
Bring to the boil, turn down to a simmer, and partially cover the pot. Allow to simmer away for about 25 minutes or until the veggies are tender.
Blend with the immersion blender until smooth. Stir in the nutritional yeast and lemon juice.
Serve with a swirl of cashew cream or vegan sour cream and toasted nuts and seeds.