simple to make and just a matter of judging when your lentils and potatoes are perfectly cooked before blitzing them with a bamix (or the like)
i didn't do such a good job of this and ended up with a few less-than-tender lentils but they added a bit of "wholegrain-y" goodness!
5 medium sized potatoes
4 cloves of garlic
1 cup of lentils
enough water to cover it all in a large 'soup-making' sized pot
2 tablespoons of nutritional yeast flakes
boil the potatoes, lentils and whole garlic cloves (peeled of course!) until the lentils and potatoes are tender - to make things easier i threw everything in at the same time, excluding the garlic which i tossed in about half way through the cooking time (around the 10-12 mins mark).
when done, drain of some of your cooking liquid - leaving about 2 cups in the pot. add the nutritional yeast flakes, stick in the bar mixer, and blitz until smooth and creamy (or as desired!) i again was a bit distracted by good conversation and ended up draining all the cooking water out... so i added soy milk instead (which although added kilojoules/calories, also made my soup a little thicker and creamier). if you find the mix needs a little thinning you can alway add in some non-dairy milk of choice to thin it to the desired consistency.
this really hit the spot, and was delicious with a sprinkle of pumpkin seeds and a drizzle of good evoo on top! a nice bit of crusty bread would also be a great accompaniment