Wash and chop vegetables. For the leeks, I like to cut them into roughly 1cm thick rounds, then cut those rounds in half. 

In a medium pot, steam the broccoli. 

Meanwhile, in a large soup pot, heat the oil over medium heat. Add the leeks, celery, and garlic and sauté until the leeks are just beginning to turn golden brown and the celery is tender. While the vegetables are cooking, be sure to monitor the broccoli and remove from heat when tender. 

Add the spices and steamed broccoli to the vegetables, then pour in the broth. Bring everything to a light boil then reduce the heat. You may simmer for a few minutes to allow the flavors to blend, or simply remove from the heat as the vegetables should all be thoroughly cooked and tender.

Use an immersion blender to purée the mixture, or transfer to a high speed blender or food processor to blend then return to the pot. 

Once the mixture is blended, add the coconut milk and nutritional yeast and stir thoroughly to incorporate. 

Serve and enjoy! Keeps for up to a week in the fridge, or freeze any leftovers.