Place all ingredients into a large stock pot on the stove. Add the vegetables and then add enough cold water to cover the vegetables by four inches. Turn the heat to medium-high and allow the mixture to to just barely boil and the reduce the heat to medium to simmer. Cook until the vegetables are soft. Remember to add water to the pot as needed.
Puree the soup with a hand blender or a regular blender. If using a regular blender only blend in small amounts. Season with sea salt.
Grind the almonds in a food processor or spice mill or cut themvery fine with a knife. Mix the garlic, nutritional yeast and potatoes with the almonds. Season with salt and pepper to taste.
Serving suggestions: Serve with your favorite wheat bread or over rice.
I added vegetable broth versus water. This helps to deepen the taste of the soup. I also added corn and peas for more color and because I like these two vegetables in soup.