Add any vegetables that need to be cooked in order to be blended or to enhance their flavor, along with a large pinch of salt, and stir them around for a minute to coat with the spices. Add enough purified water to just cover the vegetables, and bring everything to a boil over medium high heat. Reduce to a simmer, and cook, covered, until the hardest of the vegetables is soft but not overcooked. Start testing your vegetables for softness at 10 minutes and go from there. If you are cooking vegetables that have significantly varying cooking times, like asparagus and potatoes, consider adding in the asparagus later, once the potatoes are almost completely cooked.
Add the cooked beans and roasted vegetables, if using, along with the coconut milk, if using. If needed, add more purified water so that all the ingredients are covered. Bring everything back up to a boil, lower the heat to a simmer and cook, covered, for another 5 minutes. Add the greens and herbs, if using, and stir them in until wilted. Stir in the citrus juice, if using.
Working in batches, carefully transfer the soup to an upright blender with a ladle and blend on high until smooth. If the soup is too thick, add more purified water to thin it out. Check for salt and pepper, and adjust if needed. Serve, sprinkled with the garnish of your choice and with yogurt/sour cream, if you prefer.
Recipe by Golubka Kitchen at https://golubkakitchen.com/no-recipe-creamy-soup/