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Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds.
Cook the Vegetables: Add the broccoli, potato, vegetable broth, salt, pepper, and nutmeg (if using). Bring to a boil, then reduce heat and simmer for 15 minutes, until the broccoli and potato are soft.
Blend: Use an immersion blender to purée the soup until smooth. Alternatively, transfer in batches to a blender and blend until creamy.
Add Creaminess: Stir in the coconut milk (or other non-dairy milk) and nutritional yeast if using. Heat through but do not boil.
Serve: Adjust seasoning to taste and serve warm.