Step 1

Add olive oil, shallots and garlic to a medium sized saucepan over medium heat

Step 2

Sautee the veggies for 2 - 3 minutes or until softened

Step 3

Stir in remaining ingredients and allow to simmer

Step 4

Optional: Blend soup using an immersion blender or regular blender to get rid of any chunks of garlic and shallots then pour mixture back into pot

Step 5

Thin out the soup with more stock or milk if desired. I like my soup on the thicker side so this may be necessary

Step 6

Allow to simmer for another 5 minutes, taste and adjust seasonings as necessary (I added a little more cumin)

Step 7

Serve with pepitas, a drizzle of milk or vegan yogurt and/or vegan grilled cheese sandwiches