Broccoli Soup



  1. Heat a dutch oven over medium heat.
  2. Add the onion, celery, carrots, and broccoli stems, and season to taste with salt and pepper.
  3. Saute until softened, about 10 minutes.
  4. Add the potatoes, garlic, and vegetable broth and simmer for 20 minutes until the potatoes are soft.
  5. If desired, set aside 1 cup of the broccoli florets to roast and use as a topping for the soup.
  6. Steam the broccoli florets until the broccoli is tender, about 5 minutes.
  7. Transfer the soup to a blender (you may need to work in batches).
  8. To the blender add the pine nuts, apple cider vinegar, dijon mustard, lemon juice, and nutritional yeast (steamed broccoli florets will be added later).
  9. Blend until creamy.
  10. If the soup is too thick, add water to thin to your desired consistency.
  11. Add the steamed broccoli florets and pulse until the broccoli is incorporated but still chunky.