In a large pot, add ½ the carton of vegetable broth and cauliflower. Cover and cook 12-15 minutes, or until cauliflower is tender.
While cauliflower is cooking, chop the broccoli and slice the carrots.
Once cauliflower is tender, blend the cauliflower in the pot with an immersion blender (or transfer to blender and blend in batches, being careful with hot liquids).
To the cauliflower puree, add the remaining vegetable broth, broccoli, carrots, garlic powder, salt, thyme and black pepper. Stir and cover for 7 minutes, or until broccoli is tender.
While soup is cooking,rinse and drain the can of northern white beans. After soaking 5 minutes, rinse and drain. Blend with ½ cup non-dairy milk until smooth.
Add beans and additional ¼ cup non-dairy milk to the soup once the broccoli is tender.
Add ½ cup nutritional yeast and stir to combine.
Allow to cool slightly before enjoying.
NOTE: If the soup is too thick for you, add another ¼ cup non-dairy milk
if the soup is too thin for you, simply simmer on the stove for 5 minutes or until desired consistency is reached.
