In a large pot on medium-high heat, sauté the chopped onion with the ¼ cup vegetable broth until it softens and becomes translucent. This takes about 5 minutes.

Add celery, carrots, garlic, and a pinch of salt to the pot. Cook the vegetables until they start to soften and brown (about 5 minutes). If the veggies are sticking to the bottom of the pot add a splash of broth and stir.

Now, add the apple, purple sweet potato, fresh herbs and remaining vegetable broth and stir well. Once the mixture starts to boil, lower it to a simmer and keep cooking for about 20-30 minutes until vegetables are soft. Let the soup cool.

Optional step: When your soup is cooling, you can dry roast the seeds and nuts. Heat a skillet on medium heat, add them, and cook dry for a few minutes until they are lightly golden on both sides. Keep an eye on them as they can burn very quickly. When finished, place the dry roasted nuts or seeds into a bowl

When the soup has cooled a little, carefully blend it using an immersion blender or a counter top blender. You want to blend it until the soup is creamy and smooth. If you used the counter top blender, return the soup to the pot once blended. Taste and adjust seasoning if needed.

Ladle soup into bowls, optionally garnish with dry roasted seeds and nuts (from the optional step 4) and fresh herbs.