Broccoli Soup

Ingredients

• 1 onion, diced
• 1/2 cup celery, chopped
• 1/3 cup carrot, chopped
• 1 pound broccoli, stems diced, florets chopped
• 1 cup yukon gold potato, diced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup pine nuts
• 1 1/2 teaspoons apple cider vinegar
• 1/2 teaspoon dijon mustard
• 1 tablespoon lemon juice
• 3 tablespoons nutritional yeast

Steps

1. Heat a dutch oven over medium heat.
2. Add the onion, celery, carrots, and broccoli stems, and season with salt to taste.
3. Saute until softened, about 10 minutes.
4. Add the potatoes, garlic, and vegetable broth. 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.
6. Steam the broccoli florets until 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.
9. Blend until creamy.
10. Thin with water if needed.
11. Add steamed broccoli florets and pulse until incorporated but still chunky.