Pleasantly surprised! (Asparagus, Cabbage and Potato Chowder)

Oh my!  Totally loved the soup I made tonight.  Don't judge it by the way it looks.  I left the peel on my carrots and added just a bit of salt at the end and it was perfect!

Asparagus, Cabbage and Potato Chowder: 500 Vegan Recipes by Celine Steen and Jobni Marie Newman, pg. 145
8 cups vegetable broth
1 lb red potatoes
1 lb peeled carrots, roughly chopped
12 oz asparagus, cut into 2-inch pieces
1 yellow onion, roughly chopped
2 cloves garlic, roughly chopped
1 teaspoon paprika
1 teaspoon celery seed
1 teaspoon dried dill
1/4 cup nutritional yeast
1 head cabbage, shredded

Add the broth, potatoes, carrots, asparagus, onion, and garlic to a Dutch oven or large-size soup pot.  Cover and bring to a boil.  Reduce to a simmer and simmer, covered, for 30 minutes.  Add the paprika, celery seed, dill, and nutritional yeast.  Stir.  Using an immersion or countertop blender, puree until almost smooth.  This soup tastes best with a bit of chunkiness.  Stir in the shredded cabbage and simmer for an additional 20 minutes.

Yield: About 10 cups