Vegan Broccoli Soup

Heat a large heavy bottomed pot or dutch oven over medium heat. Add the olive oil, onion, carrot, and celery. Cook, stirring occasionally, for 5 minutes or until the vegetables are soft.

Add the garlic and flour and stir to combine. Cook for an additional minute.

Next, add the vegetable broth and scrape any browned bits off the bottom of the pan.

Add the broccoli and stir to combine. Cook, stirring occasionally, for 10 minutes or until the broccoli is soft.

(Optional) If you like to have chunks of broccoli in your soup, remove 1 cup of soup from the pot and set it aside.

Remove the soup from the heat and add the coconut cream and nutritional yeast to the pan.

Use an immersion (or high speed) blender to puree the soup until it is smooth. Once the soup is smooth, add the reserved vegetables back to the pot.

Return the soup to low heat and cook for another 5 minutes, or just until the cream and nutritional yeast have been incorporated. Season with salt and pepper to taste.

Enjoy warm and store any leftover soup in an airtight container in the fridge for up to two days.