Vegan Broccoli Soup

Separate the broccoli into small florets and chop the stems; mince the garlic and chop the onion, celery, and potatoes. 2. Heat oil in a large pot and saute the onion, celery, and broccoli stems 4-5 minutes; stir in the garlic, potatoes, and spices for a minute. 3. Add the broth and bay leaves and bring to a boil. 4. Reduce heat and cook 10-12 minutes, then add the broccoli florets and simmer 7-8 minutes until tender. 5. Remove the bay leaves and 2-3 cups of vegetables, blend the remaining soup, then return the vegetables. 6. Stir in the dairy-free cream and mustard, adjust seasonings, and garnish with parsley.