Vegan Broccoli Soup

Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion, celery, garlic, salt and pepper. Cook, stirring occasionally, until the onion softens, about 8 minutes.

Add broth and beans to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the flavors meld, about 15 minutes. Stir in broccoli and nutritional yeast; cover and cook, stirring occasionally, until the broccoli is bright green and just tender, about 5 more minutes.

Meanwhile, prepare a bowl of ice water. Bring a large pot of water to a boil over medium-high heat. Add spinach; cook until bright green and softened, about 30 seconds. Drain and submerge in the ice water to keep it from overcooking. Drain the spinach and squeeze out excess liquid.

Working in batches, if necessary, add the soup and the blanched spinach to a blender. Secure the lid on the blender, remove the center piece to allow steam to escape and place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Alternatively, puree the soup in the pot with an immersion blender until smooth. Use caution when blending hot liquids.) Return the soup to the pot and stir in lemon zest and juice. Top each serving with a dollop of yogurt; drizzle with 1 teaspoon of the remaining oil and sprinkle with additional pepper, if desired