4 tablespoon extra virgin olive oil
2 onions dicedhttp://vegweb.com/index.php?board=428.0 
6 cloves garlic diced
3 carrots diced
1 large head broccoli, chopped
6 Yukon Gold potatoes diced
2 ribs celery diced
4 tablespoon nutritional yeast
3 vegan chicken bouillon cubes or tablespoon of dried vegan stock
3 quarts water (or more to taste)
2 teaspoon dried oregano
1 bay leaf
3 tablespoon flour
Heat oil and add onions, garlic, celery and carrots, add flour and stir fry for 3 minutes over medium heat.
Add stock granules or bouillon and water. Stir bottom to get off all the sticky pieces. Add broccoli, potatoes, yeast, oregano and bay leaf. Bring to a boil turn down heat and let simmer for 35 minutes or so.
Puree about 3/4 of the soup in a blender and add the puree to the rest of the soup..