Part 3/4:
Once the leek is ready, add in your celery, potatoes, vegetable broth, garlic, and a bay leaf. Bring everything to a gentle boil, then cover the pot with a lid and let it cook for about 10 minutes. This cooking time allows the vegetables to soften and meld their flavors beautifully.
After the vegetables are tender, season the mixture with salt, pepper, and a sprinkle of nutmeg to taste. When satisfied with the seasoning, remove the bay leaf from the pot.
Next, stir in the almond butter and yeast flakes into the soup. These ingredients provide not just creaminess, but also enhance the soup's flavor profile, making it rich and satisfying.