Soften the onions

• Add the onions to a large pot with a splash of water.
• Cook over medium heat until softened, without oil.

Add the carrots and celery

• Dice the carrots and celery.
• Add them to the pot once the onions have softened slightly and stir.

Add potato and stock

• Add the diced potato to the pot.
• Pour in the vegetable stock and a little water.

Cook the broccoli

• Once the soup is bubbling, add the broccoli.
• Season with the vegetable seasoning, cover with a lid and cook until the broccoli is tender.

Prepare the cheesy mixture

• Put the nutritional yeast, garlic powder, smoked paprika and black pepper into a blender.

Blend the soup base

• Add about a quarter of the soup broth, with plenty of potato, to the blender.
• Blend until smooth and creamy.

Combine

• Pour the blended mixture back into the pot.
• Stir well to combine everything.

Finish and serve

• Squeeze fresh lemon juice over the soup.
• Sprinkle with extra nutritional yeast and serve hot.