Instructions

1. Sauté the aromatics: Heat 2 tablespoons of olive oil in a soup pot over medium-high heat. Add the shallot and red onion, and sauté until lightly softened. Add the lemon juice, vegetable broth, remaining olive oil, salt, and pepper. Reduce the heat to medium.
2. Cook the potatoes: Add the potatoes and bring the mixture to a boil. Cook until the potatoes are tender.
3. Add the broccoli: Add the chopped broccoli (reserve a few florets for later). Cover and cook until the broccoli is tender, then turn off the heat.
4. Combine the mixture: Transfer everything to a large mixing bowl and let it cool slightly. Add the parsley, plain yogurt, and almond milk. Fold gently to combine.
5. Blend the soup: Purée the soup in batches using a food processor or blender until completely smooth.
6. Cook the reserved florets: Return to the pot and sauté the reserved broccoli florets with a splash of broth for about 1 minute, until just tender.
7. Return the blended soup: Pour the blended soup back into the pot. Add the bay leaf and optional basil. Simmer uncovered for about 20 minutes, stirring frequently at the beginning.
8. Final touch: Remove the bay leaf. Add the shredded cheddar cheese and stir until fully melted.