Vegan Cream of Broccoli Soup

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

2 tablespoons extra-virgin olive oil

1 cup chopped onion (from about ½ medium onion)

Kosher salt

½ cup chopped celery (from about 1 medium stalk)

1 clove garlic, smashed

Freshly ground black pepper

2 medium Yukon gold potatoes, peeled and diced (about ¾ pound)

4 cups broccoli florets

½ cup unsweetened soy milk

¼ cup nutritional yeast

¼ teaspoon freshly grated nutmeg

Directions at foodnetwork.com

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