To a large soup pot, add the olive oil over medium heat. Add in the celery, onion, and parsnips and saute for 5 minutes.
Add the garlic, and saute until fragrant, another minute. Season with some salt and pepper.
Add the broccoli, white beans, and stock. Cover and reduce heat to a simmer. Continue to cook until the parsnips and broccoli are soft.
Add the kale, dill, basil, chives, juice, and nutritional yeast. Cook for another 3-5 minutes on medium low.
Add to a high speed blender and puree until very smooth. Season with salt and pepper to taste.
Serve topped with a swirl of vegan yogurt, dill, hemp hearts, toasted pine nuts and chilli flakes.