Step 1

Cut off the broccoli florets; reserve the stems for another use. Finely chop the florets and set aside.

Step 2

In a medium bowl, whisk together the chickpea flour and 1 and 1/2 cups (350 mL) water until blended. Add the nutritional yeast, tomato paste, onion powder, 1/2 teaspoon salt and 1/8 teaspoon pepper until blended.

Step 3

Add the chickpea mixture and the remaining water to a large saucepan, whisking until smooth. Bring to a low boil over high heat, whisking along the way.

Step 4

Reduce the medium-low and cook, whisking occasionally, for 4 to 6 minutes longer until thickened. Whisk in the mustard.

Step 5

Add the broccoli to the soup, cover, and reduce heat to low. Cook for 6 to 7 minutes longer until the broccoli is tender. Add the lemon juice, as well as more salt and pepper, to taste.

Step 6

Ladle into bowls and serve!