Cut broccoli into small florets until you have about 6 C.
Wash, peel and dice the potato so you have 2 C diced potato.
Peel and chop the onion so you have 1 C of onion.
Peel and finely mince or crush 4 cloves of garlic (use more or less to your taste).
Gather the remaining ingredients so everything is ready.
Step 2: Cook the Vegetables
In a large pot, melt 3 tbsp of vegan butter over medium heat.
Once you’ve melted the butter, add chopped onion and cook for 3-4 minutes until it starts to soften. It’ll begin to turn translucent in appearance.
Add garlic and potato, then toss to coat in the melted butter. Cook for another 2 minutes, until the garlic is really fragrant. Stir regularly to prevent garlic from burning.
Add 3 C vegetable broth, 2 tsp Herbamare and ½ C nutritional yeast. Stir to combine.
Turn the heat to medium-high and cook your vegetables for 4-5 minutes.
Add broccoli and cook until the broccoli and potatoes are fork tender (can easily poke a fork through the potatoes and broccoli stems). This will take about 6-8 minutes, but it depends on how big your potato and broccoli pieces are.
Step 3: Blend, Season and Serve
When the vegetables are cooked, remove the pot from heat and add coconut milk. You can add black pepper and/or extra salt at this time.
Blend the soup with an immersion blender directly in the pot. You can also transfer cooled soup to a regular blender to puree until smooth.
Taste the soup and adjust the seasoning (add more pepper and/or salt).
If you don’t have Herbamare seasoning, substitute for 1 tsp of salt plus 1 tsp of an herb blend of your choice. You can start with less salt and add more at the end of the cooking process if it seems like too much.Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.