Ingredients:

  • 1 Tbsp Neutral Oil (Avocado or Grapeseed)
  • 1 medium Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 2 medium Carrots, peeled and roughly chopped
  • 1 medium-large Yellow Potatoes (Yukon Gold), peeled & chopped
  • 5 cups low sodium Vegetable Broth
  • 1/2 cup Nutritional Yeast
  • 1 cup Unsweetened Plant Milk (Cashew or almond recommended)
  • 2 tsp Dijon Mustard
  • 1 tsp fresh Lemon Juice
  • Salt & Freshly Ground Black Pepper, to taste
  • 4 cups Broccoli Florets, chopped small

Instructions:

  1. Heat the oil in a large stockpot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and tender. Add the garlic and cook for 1 minute until fragrant.
  2. Add the chopped carrots and potatoes to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer, covered, for 10–12 minutes, or until the potatoes and carrots are completely fork-tender.
  3. Carefully transfer the soup base (solids and liquid) to a high-speed blender, or use an immersion blender directly in the pot. Add the nutritional yeast, plant milk, Dijon mustard, and lemon juice. Blend until the mixture is exceptionally smooth and velvety, achieving a uniform, creamy yellow color.
  4. Return the soup to the pot (if transferred out) and bring it back to a gentle simmer. Add the chopped broccoli florets.
  5. Cook the soup for 5–8 minutes, or just until the broccoli is bright green and tender-crisp. Do not overcook the broccoli.
  6. Taste the soup and adjust the seasoning aggressively with salt and pepper until the flavors pop. Serve immediately, garnished with fresh parsley or toasted pumpkin seeds if desired.