Vegan Creamy Broccoli Soup

In a large stockpot set over medium heat, add olive oil. When shimmering, add onions and sauté until lightly caramelized, stirring frequently. Add garlic, sauté with the onions for a couple of minutes, then add the bay leaf, salt, pepper, and red pepper flakes. Sauté for another minute, then add vegetable stock. Bring veg stock to a simmer, add broccoli — cover and cook until broccoli is tender. Once broccoli is tender, add cannellini beans, and spinach. Once the spinach has just wilted, take the soup off the heat and let cool for 15 minutes. Once cooled, transfer to a blender, add lemon juice, tahini, and nutritional yeast. Blend until completely, velvety smooth. Adjust to taste with lemon, salt, and pepper if needed. Serve warm, topped with toasted pine nuts, a drizzle of olive oil, tahini, and freshly ground black pepper.