Coconut and broccoli creamy Soup (serves 4)
1 tbsp olive or coconut oil
2 garlic cloves crushed
½ tsp ground cumin
300ml vegetable stock
400ml tin coconut milk
1 head broccoli (including steams)
100g spinach leaves
400g jar cannellini beans, rinsed
2 tbsp parsley
1 tbsp lemon juice
2 tbsp nutritional yeast (optional)
Heat oil add garlic and cumin heat for 1 minute. Add stock, coconut milk and broccoli, simmer 10 minutes. Stir in spinach cannellini beans, parsley, nutritional yeast and let spinach wilt 1-2 minutes. Stir in lemon juice, season with salt and pepper, blend and serve

Note Nutritional yeast gives a slight cheese flavour and is rich in Vitamin B12, that is vital for all vegans to supplement