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1. Add the chopped onion and crished garlic to
apot with the olive oil, dried basil and
oregano and saute until softened.
2. Add in the potatoes and carrots and the
vegetable stock and bring to the boil. Reduce
heat, cover the ot and simmer util the potatoes
and carrots and cooked.
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3. Then add in the nutritional yeast, onion powder, dijon mustard,
and paprika and stir in. Add in the coconut cream.
4. remove the pot from the heat and blend with a food processor.
5. Return the pot to the heat. Add in the broccoli florets and
cook for a few minutes in the soup until just softened.
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