Preheat the oven to 375° F and grease a large rimmed baking sheet.

Toss the pretzel bread cubes with remaining ingredients and spread evenly onto the baking sheet, careful not to overcrowd. Bake for 15-20 minutes, tossing halfyway through until golden brown and crunchy.

Let cool for at least 5 minutes on the sheet pan before serving or let cool completely and store in an airtight container for up to 2 weeks.

Place the sunflower seeds in a bowl and cover compltely with boiling water. Let soak for at least 1 hour.

Heat the oil in a large (lidded) pot over medium heat. When shimmering, add in the onion and cook until translucent, about 5 minutes. Add in the chopped carrots, celery, garlic, and potatoes. Saute for another 5 minutes before pouring in 3 cups of vegetable stock. Bring to a boil then cover the pot and hold at a steady simmer for about 10 minutes or until all the vegetables are very tender.

Meanwhile, break the head of broccoli into very small florets and set aside.

Once the vegetables have cooked through, add the contents of the pot into blender along with the soaked sunflower seeds (drained), nutritional yeast, soy sauce and salt. Blend on high until very smooth.

Transfer the soup back to the pot and add the broccoli. Simmer for 5-10 minutes or until the broccoli has softened. If the soup seems too thick, add more vegetable stock, 1/2 cup at a time. Remove from the heat and stir in the apple cider vinegar. Taste for salt and add more as needed. Serve warm with pretzel bread croutons.