Vegan, Gluten Free, Vegetable Packed Zuppa Toscana Inspired Soup

What are you making while not flying/working/being stuck at home? I've been pay protected (layman's terms: my flights were canceled but I still get paid for them) for my flights so I've been cooking a lot in my kitchen. It's helping to keep me sane during these crazy times.
Last night I made a vegan, vegetable packed zuppa toscana inspired soup. It was amazing. I used Beyond Meat "beef" crumbles in place of sausage and started with a mirepoix base (onions, carrots, celery) to add flavor and more vegetables. I also used zucchini for even more greens. For the liquid base I used almond milk, vegetable broth, nutritional yeast, to add a "cheesy flavor", and corn starch to thicken the broth. I finished it off with kale and diced potatoes for a hearty, healthy soup. It only requires one pot, so score for less dishes! Check out the recipe below. 

Ingredients
1-3 tablespoon of minced garlic
1 onion diced
3 carrots diced
3 celery sticks diced
1 zucchini diced
1 potato diced
1 kale bunch, chopped
1 parsley bunch, chopped
1 bag of Beyond Meat
1 quart of unsweetened, unflavored almond milk
1 quart of veggie broth
1 lemon, juiced
1 tablespoon of Italian seasoning
1/4 cup of nutritional yeast (feel free to add more for a more"cheesey" flavor)
1/4 cup of corn starch (add more if you like a thick soup)
Salt, pepper, and crushed red pepper to taste
Optional: Unami powder and Vegan Chicken-less Seasoning Powder to taste

Method
1) In a large stock pot heat oil and sauté garlic, onions, carrots, and celery for 10 minutes until softened
2) Add zucchini, sauté about 5 minutes until softened
3) Add entire bag of Beyond Meat and sauté until cooked, about 5 minutes
4) Add parsley and sauté 1-2 minutes until welted
5) Add almond milk, veggie broth, nutritional yeast, corn starch, lemon juice, seasonings, and potatoes, simmer until hot, 5-10 minutes
6) Toss kale in and cook until welted for 5 minutes
7) Serve with garlic bread!

Mirepoix with Beyond Meat crumbles

Enjoyed my soup with a mint lemonade and cabbage salad