Heat olive oil in a large stockpot over medium heat and sauté onions until translucent, approximately 5 minutes.

Add minced garlic and cook for 60 seconds until fragrant.

Incorporate cubed potatoes and vegetable broth; bring the mixture to a boil.

Reduce heat to a simmer and cook for 10 minutes.

Add broccoli florets to the pot and continue simmering for 10 to 12 minutes until potatoes and broccoli are fork-tender.

Stir in salt, pepper, lemon juice, and nutritional yeast.

Using an immersion blender, process the soup until smooth and creamy.

Adjust seasoning to taste and serve immediately.