Finely chop the onion.

Sauté it in a pan with 1 teaspoon of olive oil until soft and golden.

Press the garlic and add it to the pan.

Sprinkle with salt to help release its flavors.

Wash, peel, and roughly chop the potatoes.

Add the chopped potatoes to the pan along with the vegetable broth (if using bouillon cubes, dissolve them in 1 liter of water beforehand).

Cook until the potatoes are tender.

Add chopped broccoli florets to the pan.

Do not boil the broccoli too long to preserve its nutrients.

Add salt, pepper, and any other spices you like.

Remove the soup from the heat.

Stir in 50 grams of nutritional yeast.

Once the soup has cooled slightly, add the juice of half a lemon and the coconut milk pulp.

Use an immersion blender or transfer the soup to a blender.

Blend until smooth.

Pour the soup into bowls.

Optionally, garnish with potato peel chips or crispy bacon for added texture.

Enjoy your warm, delicious broccoli soup!