From Oh She Glows –
Makes 2-2.5 litres/ 4 servings
– 2 tbsp extra-virgin olive oil
– 1 medium-large onion, chopped (about 300 to 375g)
– 3 large cloves garlic, minced
– 225g celery, chopped (about 2 to 3 stalks)
– 150g carrots, peeled and chopped (about 2 small-medium carrots)
– 1050g broccoli florets (about 1 large broccoli head)
– 400g sweet potato, peeled and chopped (about 1 small sweet potato)
– 1.25 to 1.5ml low-sodium vegetable broth, as needed
– 3 to 4 tbsp nutritional yeast, to taste
– Salt and pepper, to taste (I use about 1 teaspoon) ⁄ teaspoon cayenne pepper (optional)
– White wine vinegar or fresh lemon juice, to taste (I usually add 1 to 2teaspoons of white wine vinegar for flavour)
– Toasted pumpkin seeds, for serving
1. In a large pot, heat the oil over medium heat. Add the onion, garlic,and a couple pinches of salt and sauté over medium heat for 3 to 4 minutes until the onion is softened.
2. Add the celery, carrots, broccoli, and sweet potato. Continue to sauté over medium heat for about 5 minutes. Stir frequently.
3. Add the broth and stir. Bring the soup to a low boil. Cover and simmer over medium-low heat for 12 to 15 minutes, or until the vegetables are fork-tender.
4. Turn o the heat and remove the lid. Allow the soup to cool slightly for 5 minutes or so.
5. Carefully scoop the soup into a blender (you might have to do this in a couple of batches depending on the size of your blender). Add 3 tablespoons of nutritional yeast, ⁄ teaspoon of salt, and cayenne (if using). Alternatively, you can use a stick blender.
6. With the blender lid ajar (to allow the steam to escape), carefully blend the mixture starting at a low speed and increasing the speed until the soup is smooth.
7. Pour the puréed soup back into the pot. Stir and add more salt, to taste. Then, add more nutritional yeast (if desired), black pepper, and vinegar, to taste.
8. Ladle the soup into bowls. Garnish with toasted pumpkin seeds, if desired.
9. Transfer leftovers into a Mason jar and allow to cool before securing the lid and storing in the fridge for 5 to 7 days. To freeze, add cooled soup into a container or Mason jar, leaving an inch (2.5cm) at the top for expansion. Secure lid and freeze for 1 to 2 months.