– 4 cups broccoli (stems and crowns) – 1 teaspoon salt – White part of two leeks – 1 celery stock, 1/2 inch – Half a red onion – White part of 3 green onions – Green part of 1 green onion – 1 garlic clove, crushed – 2 tablespoons vegan butter, separated – 1 tablespoon coconut oil – 1 tablespoon Vegetable Bouillon – 1 teaspoon sweet paprika – 1 teaspoon white pepper – 1/4 teaspoon umami seasoning – A dash of nutmeg – 1 cup soy milk – 1 cup unsweetened soy creamer – 1 cup vegan mozzarella shreds