Heat up olive oil in a medium-sized pan. I recommend using a non-stick pan to make things easier.
Peel your garlic and add to a hot pan. No need to press it or chop it up as everything will be blended later on. Add 1 large white potato (cubed). It’s important to chop up your potato very small, which will make the cooking time a lot faster.
Gently fry for about 10 minutes on medium high heat. You’ll want to stir it quite frequently to prevent it from sticking to the bottom of your pan. Flat wooden spatulas are wonderful at getting any bits that are stuck off the surface. If your garlic & potato cubes do keep sticking during the initial 10 minutes, don’t be afraid to add a splash of water.
Add half a litre of vegetable stock. You can make your own easy vegetable stock by combining one stock cube with a liter of boiling hot water and giving it a good stir. Bring everything to boil and simmer for 10 minutes.
Then add broccoli and another half a liter of your vegetable stock. Let simmer for approximately 10 minutes
In the meantime, roast pine nuts for just a few minutes on high heat. Use a non-stick pan and don’t use any oil. P.S. - be very careful, pine nuts are way too dear to burn!
Then transfer your soup to a blender. It’s now time to add your delicious seasoning. You will need garlic powder, paprika and nutritional yeast.
Blend, blend, blend until perfectly smooth! That’s it! Your vegan broccoli potato soup is ready to be served! Find more serving suggestions below!