Sopa de Grão de Bico

Bring a pot of water to a boil. Once boiling, stir in the nutritional yeast, parsley, salt, celery seed, black pepper, and bay leaf. Then, set the mixture aside.

Place a large saucepan or pot on the stove and heat the olive oil over medium heat.

Add the onion and garlic to the heated oil. Cook for 3 minutes, stirring constantly until the onions start to become translucent.

Add the tomatoes, cabbage, potatoes, carrot, and cumin to the pot. Stir well to combine all the ingredients, then cook for 1 minute.

Add the chickpeas and cilantro to the pot. Mix thoroughly, then pour in the hot broth. Reduce the heat to low and cook for 30 minutes.

If you have a glass or stainless - steel blender, use a ladle or heat - proof measuring cup to transfer half of the soup into the blender and purée it. If you only have a plastic blender or food processor, first transfer half of the soup into a heat - proof bowl. Let it cool until it's warm to the touch, then purée it. As an alternative, you can use an immersion blender to purée half of the soup right in the pot.

Pour the puréed soup back into the pot. Stir in the lemon juice. Serve the soup while it's still warm.