1/4 cup good-quality vegetable stock or 2 tablespoons of extra virgin olive oil

1 yellow onion, diced

2 sticks celery, diced

4 cloves garlic, finely chopped

2 leeks, cleaned and chopped

1 stalk broccoli, roughly chopped

2, zucchini, large dice

2 small white potatoes, unpeeled, large dice

2 teaspoons dried savory herbs such as Herbes de Provence

1 1/2 teaspoons freshly ground black pepper

1/4 teaspoon fennel seeds (optional)

1/4 teaspoon red pepper flakes (optional)

1 cup fresh herbs such as mint, parsley, basil

4 – 6 cups good-quality vegetable stock

1 1/2 cups kale, stems removed and cut into ribbons (or frozen kale is fine!)

2 tablespoons Nutritional Yeast

1, 14 oz can “lite” coconut milk (optional)

Juice of a lemon

Toppings:

Pumpkin seeds

Hemp seeds

Microgreens

Broccoli or pea sprouts

Cashew Cream

Fresh herbs

Heat 1/4 cup vegetable stock or 2 tablespoons of olive oil in a large pan, add the onion, and cook on medium until soft. If the onion becomes too dry, add a little more stock or broth.
Add the celery, garlic, leeks, broccoli, zucchini, potatoes, savory herbs, freshly ground black pepper, fennel seeds, and red pepper flakes if using. Stir well to combine and cook for a minute or two.
To the pot, stir in the fresh herbs and pour in 4 cups of vegetable stock, then the kale and nutritional yeast.
Bring to the boil, turn down to a simmer, and partially cover the pot. Cook until the vegetables are tender.
Blend the soup, adding the coconut milk if desired. If the soup is too thick, add more vegetable stock.
Taste and add the lemon juice to “lift” the soup, and more black pepper if needed.
Serve with suggested toppings.