Updated: Oct 26, 2018
Ingredients 6 tbsp of olive oil 1 tbsp of vegan butter 2 heads of broccoli 8 small yellow creamy potatoes 2 cups of shredded carrots 1 yellow onion 1 tbsp of minced garlic 1 container of vegetable broth 4 tbsp of nutritional yeast 2 tsp of garlic powder salt and pepper to your liking (I added green onion to mine because I needed to use it, but it's not necessary)
In a large pot pour in the olive oil. Chop up the onions and shred the carrots. Add the onions and carrots to the olive oil. Add the butter and minced garlic. Set the heat to medium and stir until the onions become translucent.
While the vegetables are cooking chop up the small potatoes and broccoli. Once the onions are translucent then pour in the vegetable broth and the chopped potatoes and broccoli. Cook for 25 minutes at a simmer. After the soup has cooked for 25 minutes turn the heat off and pour the contents into a blender (I have a ninja and I have to do two batches). Blend until it comes out smooth. Pour the soup back into the pot and bring the heat to a low level. Add in the garlic powder, nutritional yeast, and salt and pepper. Stir until everything is mixed in.