Rich, creamy, and silky smooth...you'd never guess this vegan cream of broccoli soup was dairy-free!
Melt the butter over medium heat in a large pot.
Stir in the onion and celery. Sweat the veggies for about 5 minutes, stirring occasionally, until they begin to soften.
Add the garlic and flour. Stir until the flour forms a coating on the veggies and cook the mixture for about 1 minute, until it becomes very fragrant.
Begin stirring in the coconut milk, a bit at a time, until completely mixed in and all of the flour is dissolved.
Stir in the non-dairy milk, bouillon, mustard, and broccoli. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the soup to simmer for about 10 minutes, stirring occasionally, until the broccoli is tender and the liquid has thickened a bit.
Blend the soup either using an immersion blender or by transferring it in batches to a blender. Be careful when blending hot liquids.
Return the soup to the pot if you used a blender. Reheat the soup if needed.
Remove the soup from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.
Ladle into bowls and top with fresh chives. Serve.
*Use as many cubes as you'd normally use to make 3 cups of broth (some cubes are made for 2 cups - if this is the case only use 1 ½ cubes instead of 3).