Heat the tablespoon (15 ml) of veggie broth in a large soup pot over medium-high heat.

Once your pot is hot, add the onion, leek, and salt. Sauté for 2 to 3 minutes, or until the onion and leek are soft and fragrant.

Toss in your celery, white carrots, and potatoes, and sauté for 3 to 5 minutes over medium-high heat. If you find that they are browning too quickly, add a few tablespoons (about 30 ml) of the remaining veggie broth to deglaze the pan.

As your veggies turn golden brown, add the garlic, miso paste, cashews, and pepper, and sauté for another 2 t0 3 minutes.

Add the 4 cups (960 ml) of veggie broth and coconut milk, cover with a lid, and cook over medium-low heat for 15 to 20 minutes.

By now, the carrots, potatoes, and cashews should be forktender.

Transfer the hot soup to a large, heat-resistant highpowered blender (or leave in the pot and use an immersion blender), and blend on high speed until you have a smooth, pureed soup.

If done in a high-powered blender, transfer back into the soup pot with the heat turned off , and toss in the nutritional yeast, turmeric, shaved broccoli, and lemon juice.

Mix well. Let sit for 3 to 5 minutes with the lid on, which will allow the hot soup to cook the shaved broccoli.

Taste for desired salt and serve with a grilled (vegan) cheese sandwich!

Stores well in the fridge for 6 to 7 days or in the freezer. If freezing, make sure to leave some room for the soup to expand in the container.