To make the Vegan Cream of Broccoli Super Soup: In a medium pot, combine the carrot, celery, and thyme. Cover and sweat over medium heat until aromatic, 3-5 minutes. If vegetables start to brown, simply add a splash of water and reduce the heat.
Add the broccoli, cannellini beans, bay leaf, vegetable stock, and water to the pot. Cover and bring to a boil. Reduce heat to low and simmer until the broccoli is tender, about 8-10 minutes.
Remove bay leaves. Add nutritional yeast.
Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more broth or water.
Season to taste with salt and pepper. Enjoy!
Notes
Chef' Katie's Tips:
Chilled Soup: For a chilled version, don't add the water during the cooking. Instead, add 2 cups of ice when you puree the soup.Frozen Broccoli: You can also use frozen broccoli. Use 2 pounds frozen broccoli and add as you do in the recipe above. It will take less time for the broccoli to become tender, about 3-5 minutes.Freeze the Broccoli Stalks: Anytime you trim broccoli, you can freeze the woody stalks. When you have about 4 cups chopped, you can make this recipe.