250ml(1cup)unsweetened almond milk (or sub unsweetened cashew milk, or unsweetened oat milk for a nut-free version)
Salt + pepper to taste
175g(1cup)broccoli florets, chopped into small pieces
To serve (optional):
Fresh parsley, roughly chopped
Instructions
Heat up the oil in a large pan and add the onion, garlic, celery and carrots once hot
Fry for 10 minutes until softened
Once the onions etc have softened, add the beans, stock cube, nutritional yeast, almond milk and salt + pepper to the pan, along with 350 ml (1 ½ cups) water
Bring to the boil and simmer for a few minutes
Turn off the heat and use a blender or food processor (a hand-held blender also works) to blend until it becomes a smooth liquid (add some more water if it’s too thick at this stage)
Transfer the soup back to the saucepan then add the broccoli
Cook for a further few minutes until broccoli is softened but still retains a little bite (but you can cook it for longer until it’s completely soft if you prefer)
Taste and add more salt if necessary
Serve into bowls and top with fresh parsley, if desired
Best enjoyed immediately - leftovers do keep covered in the fridge and can be frozen, but the broccoli can get quite soggy when reheated