• Dice the onions, garlic, carrots, celery and potatoes. Add the onions and garlic to a big pot with the olive oil and vegan butter.
• Drain and rinse the can of white beans.
• Simmer the onions and garlic over medium heat for about 5 minutes until soft and translucent. Don't let them burn.
• Add the carrots, celery and potatoes to the onions. Saute for 1-2 minutes.
• Add the veggie broth, coconut milk, white beans, spices and herbs, nutritional yeast, and mustard to the pot. Bring to a boil. Reduce heat to low and let simmer for 20 minutes.
• While the pot is simmering, add the broccoli to a steamer and steam about 7-8 minutes, until fork tender. (If you're going for a velvety smooth texture, it doesn't matter how soft you steam the broccoli).

For CHUNKY texture

• Turn off the heat after 20 minutes and blend the broth with a handheld immersion blender directly in the pot for about 3-4 minutes, until there are no chunks or whole veggies left in the broth.
• Add the steam broccoli and with the handheld blender, chop the broccoli into the soup. If you want big chunks of broccoli, chop in small bursts. If you want a slightly more blended version, hold the blender in longer.

  No need to cook longer.

For Velvety Smooth texture

• Carefully add some of the broth to a high speed blender. Be very careful about blending hot things (it can explode) so try to release steam as you go. Fill up only halfway if blending hot. OR pour some of the broth into the blender and wait 10 minutes until the broth has cooled somewhat.

  Then blend 2-3 minutes until very smooth. You may have to blend in batches depending on how large your blender is.
• Pour the smooth broth in a big bowl and then add more broth from the pot to the blender and blend.
• When you've blended the last of your broth, add the steamed broccoli into the blender with 3 cups of broth and blend until smooth.
• Add all of the smooth broth from the bowl and the blender back to the pot and simmer and stir for 3-5 minutes until well incorporated and hot again.