Cream of Broccoli Soup

I really liked this soup! Initially, I thought the blending part sounded nasty, but having tried it before and after just to make sure, I assure you it's better if you put it through the blender. ;)

1 head of broccoli
1 Tbsp sunflower oil
3 large leeks, white part only, chopped
2 sprigs fresh thyme, leaves only
1 sprig rosemary, leaves only
½ tsp paprika
¼ tsp cayenne
¼ tsp pepper
2 c vegetable broth
2 c soy milk
1 c cooked navy beans
½ tsp salt

Remove the stalk of the broccoli. Peel the stalk, and cut into 1 inch pieces. Cut the broccoli tops into florets, and set aside. Warm the sunflower oil in a large stockpot over medium heat. Add the broccoli stalks, leeks, thyme, rosemary, paprika, cayenne, and pepper. Cook 8-10 minutes, until the leeks soften and the spices become fragrant.

Add the broth and bring to a boil. Cover, and cook 10 minutes, until the broccoli stalks are fork tender. Add the reserved broccoli florets, and cover, cooking 10 minutes more, until they are soft but still bright green. Add the soy milk, beans, and salt. Use an immersion blender to puree directly in the pot, or transfer to a blender in batches to blend. Serve immediately.