Creamy Vegan Sweet Potato and Vegetable Soup - Forks Over Knives

Ingredients

• 8 small white, Yukon Gold, or russet potatoes, cut into ¼-inch cubes
• 2 small onions or 1 small onion and 2 shallots, peeled and finely diced
• 8 ounces cremini mushrooms, sliced
• 3 celery stalks, chopped
• 4 cloves garlic, peeled and minced
• 1 tablespoon vegan Worcestershire sauce
• 1 tablespoon dried thyme
• ½ teaspoon rubbed sage
• ½ teaspoon celery seed
• ¼ teaspoon white pepper
• 1 bay leaf
• 5 cups low-sodium vegetable broth
• 1 large sweet potato, cut into 1½-inch slices
• 2 medium carrots, peeled and cut into 1-inch slices
• 2 cups cauliflower florets (from about one large head)
• 1 red bell pepper, seeded and cut into ¼-inch slices
• ¼ pound green beans, trimmed
• 2 medium zucchini, cut into ½-inch slices
• 1 cup cooked cannellini or navy beans
• Sea salt
• Freshly ground black pepper