Vegan Potato and Chickpea Soup

1. Heat a large dutch oven over medium low heat and add a splash of water, cooking broth or oil to lightly coat.

2. Add in the onion and sauté for 3-4 minutes until tender.

3. Add in the carrots, celery, potatoes and sweet potato and sauté for another 2-3 minutes until they become vibrant.

4. Add in the tomato paste and spices and stir to combine.

5. Add the broth and bring to a boil.

6. Reduce heat to low, cover and simmer for 15-20 minutes until the potatoes are tender.

7. Add the sauerkraut, chickpeas, nutritional yeast, coconut aminos, and maple syrup and simmer for 5 more minutes.

8. Stir in the spinach and season to taste.

9. Serve hot.