Chop celery, cauliflower and 1 large potato into big chunks.

Add the above to a large covered skillet with vegetable stock, seasonings and let simmer until softened (it's soft enough when you can mash fairly easy).

Once softened, put the mixture into a blender and puree.

Add unsweetened almond milk and nutritional yeast to the blender.

Pour the puree back into the large skillet and add the second potato (finely chopped) along with the bag of broccoli.

Let cook covered for 20 minutes (or until the potatoes are soft) and serve immediately.