Creamy Broccoli Soup (Vegan) Seen on Tasty Yummies serves 4
1 head organic broccoli (1 pound), cut into florets, stems thinly sliced 2 tablespoons extra-virgin olive oil 1 yellow onion, diced 3 garlic cloves, thinly sliced One 15-ounce can organic Great Northern beans, drained (Cannellini beans would work here as well) 2 1/2 cups vegetable broth Kosher salt and freshly ground black pepper 1 tablespoon pine nuts, toasted
Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.
Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and broth and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved raw Parmesan or raw cheddar cheese, if you wish.