I made this with frozen broccoli. I cooked it separately while I was cooking the soup and then added it at the end.
I substituted red potatoes for the russet ones, and used smoky paprika instead of the regular kind.
I also added 1tsp of thyme.
I sautéed the veggies in a bit of broth instead of oil.
The recipe calls for garlic but doesn’t tell you when/where to add it. I minced it and added half of it to the veggies while sautéing; I added the other half to the puréed mixture.
Since I’d never used nutritional yeast, I wanted to taste the soup without it first - delish. And then with it, also quite good, gave the soup a bit more flavor.
