Directions

• In a large pot, heat ¼ cup of vegetable broth at medium-high heat, and then add the diced onion and minced garlic. Sauté, stirring frequently, for 3 to 5 minutes or until the onion is softened. As the broth evaporates, continue adding more, a couple of tablespoons at a time – just enough to barely cover the bottom of the pot and prevent the onions and garlic from sticking.
• Add the diced red pepper and sauté for another minute or two.
• Add the remaining broth, along with the diced potato and parsnips. Bring to a boil, then adjust the heat to low. Simmer the vegetables in the broth for 10 minutes, stirring occasionally.
• Add the broccoli to the pot, and continue simmering for another 10 minutes. Add an additional cup or two of water if necessary, to keep all the vegetables covered in liquid.
• Check to make sure the potatoes and parsnips are soft by pressing the tip of a sharp knife into one piece. If the blade slides in easily, the vegetables are ready. If not, continue simmering for a few more minutes and check again.
  
• Turn off the heat under the pot. Stir in the plain almond milk, nutritional yeast, cayenne pepper, and black pepper.
• Using an immersion blender (stick blender), or working in batches using a regular kitchen blender, blend the soup until smooth. You may choose to leave the soup slightly chunky, if you prefer.
• Pro tip: The soup will be very hot, so work carefully and watch for splashes. If you’re using a regular kitchen blender, place the blender container in the sink, and then pour the soup into it from there, to help prevent spilling and splashing. Always pour away from you rather than toward yourself.
• Taste and adjust the seasoning to your liking, if you wish. Serve immediately and enjoy!