Prep all your veggies.

Add olive oil, garlic, onion, celery and bay leaf to a large soup pot. Saute for 3 minutes, just to soften and lightly brown the edges of the veggies.

Add in the potato, carrots, parsley, vegan Beyond Meat or chicken alternative like beans, pasta, nutritional yeast, spices, broth and water (start with one cup of water and add more if needed.) Bring mixture to a boil, stirring a bit, then reduce heat to low or medium-low and cover with lid. Simmer for at least twenty minutes, enough time to at least cook the pasta and soften potatoes. The longer you simmer, the softer the ingredients will become and the more bold the flavors will become as well from the soup reducing a bit. Season your soup to taste. You might want to add more heat or more salt and pepper. I like a lot of black pepper in this soup, so I usually end up adding in more that ⅛ tsp.

Serve warm with a garnish of parsley. Sometimes I like to add in vegan Parmesan cheese over top. I like to serve with sourdough toast, spread in hummus or vegan mayo. This soup is delicious the next day as well.