Vegan Broccoli Soup

Preheat olive oil In a 6-quart stockpot over medium-high heat. Add potatoes, celery, onion, salt, and pepper. Saute until vegetables are translucent and slightly golden, about 8 to 10 minutes.
Reduce heat to a simmer, stir in oat milk and vegetable broth. Cook until the vegetables are very tender, stirring periodically, about 15 minutes.
Remove from heat, and using a stick blender, thoroughly blend the soup until smooth or your preferred consistency is reached.
Set the pot back onto the stovetop over low heat. Add broccoli, shredded carrots, turmeric, and nutritional yeast. Cover and continue cooking, frequently stirring, until the carrots and broccoli are cooked to your liking.
Adjust seasoning with more salt or pepper if desired. If your soup is too thick, add a little more vegetable broth. Serve and top with vegan cheddar cheese if desired.