Step 1

In a pot over medium heat, and the 3 tablespoons of vegetable broth, onion, garlic and salt. Saute until the onions are translucent, approximately 3 minutes.

Step 2

Add the flour and stir until a combined with the onions, garlic and broth.

Step 3

Meanwhile, blend the soaked and drained sunflower seeds with 3/4 cup of water until a cream is formed.

Step 4

Pour in the remaining 4 cups of vegetable broth, stir, and add the grated carrot and broccoli, followed by the sunflower cream. Add the nutritional yeast, paprika, turmeric, miso paste, sweet potato and dijon mustard. Bring to a boil, and then simmer for 5 to 7 minutes, until the broccoli is bright green. If you want the soup more creamy, use an immersion blender or high speed blender to blend 1 cup at a time until a desired consistency is reached. Enjoy immediately.