Waxy yellow Yukon or red potatoes are the best choices for this classic wintery soup from the Show Up for Salad cookbook. They remain unpeeled for rustic appeal, but feel free to go with your preference. Swap the broccoli for any substantial cruciferous vegetable—think broccolini or collard stems—for the bright and zesty topping. For the Potato Leek Soup:2 tablespoons vegan butter2 shallots, peeled and diced1 large leek, white and tender light green parts only, cleaned and thinly sliced2 pounds starchy white potatoes, unpeeled and diced6 cups vegetable broth1 teaspoon dried thyme1 teaspoon salt¼ teaspoon black pepperFor the Broccoli Gremolata:¼ cup slivered almondsGrated zest of 1 lemon2 tablespoons lemon juice2 garlic cloves, peeled and minced1 tablespoon olive oil1 teaspoon salt2 cups shredded broccoli stems (such as broccoli slaw) or 3 cups broccoli florets½ cup roughly chopped flat-leaf parsley