Instructions

1. Finely chop the onion and garlic. Roughly dice the carrot and potato, then chop the broccoli and cauliflower.
2. Heat oil in saucepan over medium heat. Gently sauté the onion for about 5 minutes, until softened. Add the garlic and cook for another minute, then add the carrot, potato, broccoli & cauliflower, and sauté for another 5 minutes.
3. Add the stock and almond milk. Bring to a boil, add the nutritional yeast, then reduce heat to low and simmer 20 minutes until the veggies are tender.
4. Remove from heat, add the coriander leaves and a spoonful of lemon juice.
5. Using a stick blender, pulse until you get a textured or smooth soup, depending on your liking. Taste and adjust the seasoning and lemon juice. Add more stock if it’s too thick.
6. Serve warm, garnished with coriander leaves.