Add the white beans, cashews or tofu, miso, lemon juice, lemon zest, nutritional yeast, and stock to a blender. Blend until smooth. If you are using cashews, blend for about a minute, let that mixture sit for five minutes, then blend again until completely smooth. Set aside.

For corn on the cob, roast it directly on a grill or gas stove until the kernels are mostly blackened. Then remove the kernels, and set them aside. If you are using frozen corn, roast it in a skillet with 1 teaspoon oil for 4 to 5 minutes until golden. You can also skip roasting if you prefer, but it adds a lovely smoky flavor.

Chop all of the veggies, if you haven’t already into similar size pieces. Heat a large saucepan over medium heat, and add the olive oil. Once the oil is hot, add the garlic and sauté for about 10 seconds, then add the onion and a good dash of salt, and cook until the onion turns translucent.

Add in the tomato paste, herbs, and spices, and a splash of the stock. Mix everything well, and cook for about 30 seconds so the tomato paste can roast a little bit.

Add the carrots and celery with another dash of salt. Mix, cover, and cook for 3 to 4 minutes.

Add the bell pepper, mix, cover, and cook for another 3 to 4 minutes, until all the veggies start to soften.

Add the roasted corn, white beans, broccoli, salt, and the bean purée. Use the stock to rinse out your blender and add that to the pot, as well.

Mix everything together, partially cover, and cook for 8 to 10 minutes, or until the soup is thick and creamy.

Taste and adjust the flavor. Add more salt or lemon juice, if needed. If the soup thickens too much, add a splash of stock to loosen it. It will continue to thicken as it sits, so adjust accordingly.

Serve topped with fresh herbs, pepper flakes, and vegan cheese or vegan pesto and some toasted multigrain bread or garlic bread for a fabulously delicious, hearty meal.