In a large stockpot over medium heat saute onion, celery, garlic, and broccoli stems for 5 minutes in olive oil. Add turmeric, salt, and pepper. Saute additional 1 minute.
Add stock and broccoli florets, bring to a simmer and cook for 15 minutes or until broccoli is tender.
Add leafy greens and allow to wilt (about 1 minute). (optional: reserve a bit of the wilted greens and broccoli florets for garnish)
Transfer soup to a blender (or use an immersion blender directly in the pot) add nutritional yeast and puree until smooth and creamy.
Serve topped with wilted greens and florets and a sprinkle of hemp seeds.
STORAGE + REHEATING + FREEZING INSTRUCTIONS:
STORAGE - Store in an airtight container in the refrigerator for up to 5 days (I often fill mason jars with this magic soup for easy to grab goodness)REHEATING - Reheat in a small saucepan over medium heat until warmed throughout. If you must use a microwave, go for it but stovetop is better to help preserve all of the nutrientsFREEZING - Freeze in an airtight container, or mason jar (if using a mason jar fill only 3/4 of the way full, freeze without the top, and then add the top once frozen. Will keep in the fridge for up to 3 months.DEFROST - Defrost in the fridge overnight, reheat on stovetop. Some natural separation will occur, just stir well when reheating.