Step 1

Trim broccoli and peel/dice potatoe

Step 2

Melt half of the vegan butter in a large pot over medium heat.

Step 3

Add the onion, garlic, celery, carrots, broccoli stems, potatoes, and a pinch of salt, and saute until softened, about 10 minutes. Transfer to a bowl and set aside.

Step 4

Melt the second half of the butter in the pot you just used.

Step 5

Whisk in flour and cook for 2 mins, whisking constantly.

Step 6

Whisk in broth and soy milk making sure to remove clumps, and add the cooked veggies back into the mixture. Add nutritional yeast and nutmeg and bring to a boil. Cover and reduce to a simmer over medium heat, and cook until potatoes and broccoli are soft, about 20 minutes.

Step 7

Using an immersion blender or high-speed blender, puree the soup.

Step 8

Season salt and pepper.

Step 9

Serve garnished with parsley or more nutritional yeast if desired, and a side of toast or baguette.