Vegan Broccoli and Cheese Soup

Scaled for 8 portions · 9 steps

1.25 cup(190 g) diced peeled yellow or red potatoes*2 tbsp(6 g) nutritional yeast2 tbsp(30 mL) refined coconut or grapeseed oil**2.5 tbsp(37.5 mL) water1.5 tsp(7.5 mL) fresh lemon juice0.5 tspfine sea salt1 clovemedium (4 g) garlic0.5 tsp(2.5 mL) white wine vinegar1 tbsp(15 mL) extra-virgin olive oil1medium (350 g) onion, diced (2 heaping cups)3medium (13 g) garlic cloves, minced1 cup(120 g) chopped celery5–6 cup(350 g) chopped broccoli florets1.5 cup(225 g) chopped Yukon Gold potatoes (about 2 medium)3 cup(750 mL) low-sodium vegetable broth2 tbsp(6 g) nutritional yeast0.25 tspcayenne pepper, or to taste1.5 tsp(7.5 mL) fresh lemon juice, or to taste—Freshly ground black pepper, to taste—Pan-Fried Garlic Croutons (use gluten-free bread if necessary)****—Smoked or sweet paprika—Fresh minced parsley—Heaping 1/3 cup (55 g) diced peeled carrots*—Fine sea salt, to taste (I use 1/2 teaspoon)—1 1/2 teaspoons to 3 teaspoons (7.5 to 15 mL) chickpea miso, to taste***

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