Creamy Broccoli Soup

Heat a large Dutch oven over medium heat with the extra virgin olive oil (2 tbsp) until warm. Add the yellow onion (1 medium) and a pinch of [kosher salt] and cook for 6 minutes, or until starting to turn golden. Add the cloves (4 garlic) and red pepper flakes (0.25 tsp) and cook for 1 to 2 minutes, tossing frequently to prevent sticking. Start 6m timer

Pour in the dry white wine (0.25 cup) (if not using, add a splash or two of your [low-sodium vegetable broth]). Use the liquid to deglaze the pan, scraping up any browned bits on the bottom of the pot. Simmer until the wine has mostly evaporated and the smell of alcohol has dissipated, about 3 minutes. Start 3m timer

Add the broccoli (1 lb) florets and stems and sauté for 2 minutes. Add the cannellini beans (1 can), raw cashews (1 cup), low-sodium vegetable broth (3.5 cups), kosher salt (1.5 tsp), and [freshly cracked black pepper] to taste. Stir to combine. If needed, add a bit more [low-sodium vegetable broth] to slightly cover everything. Bring to a boil. Reduce the heat and simmer partially covered for 15 minutes, stirring a couple times, until broccoli is tender and soft. Start 15m timer

Meanwhile, measure out Finishing Ingredients and prepare Crispy Nutty Crumbles.

For the Crispy Nutty Crumbles, add the extra virgin olive oil (2 tbsp) to a large frying pan over medium heat and allow to warm. Add the pine nuts (0.5 cup) (or chopped cashews) and stir occasionally for 2 to 3 minutes, until just starting to turn color. Add the panko breadcrumbs (0.66 cup) and stir frequently for 2 to 3 more minutes, or until turning golden brown. Add the red pepper flakes (0.25 tsp), flaky sea salt (0.25 tsp), and a few twists of [freshly cracked black pepper]. Stir constantly for 30 seconds. Take off the heat and transfer to a bowl immediately to stop cooking. Store cooled leftovers in a jar in the pantry for a few weeks. You’ll likely have leftovers. Add them to other soups, salads, and grain bowls.

Carefully pour the soup into a large high-powered blender. Remove the blender cap and cover with a dish towel to allow steam to escape. Add the cup fresh basil leaves (1 heaping), soy sauce (1 tsp), 1 tsp dijon mustard (0.5 to), nutritional yeast (0.25 cup), freshly squeezed lemon juice (1 tbsp). Blend until pureed and smooth. Taste the soup, adding [freshly squeezed lemon juice] or [kosher salt] as desired. I usually add an extra 0.5 tbsp [freshly squeezed lemon juice] and 0.5 tsp [kosher salt]. If too thick, add more [low-sodium vegetable broth]. NOTE: If your blender is smaller than 64 oz/2L, you’ll need to blend in two batches.

Transfer soup to four bowls. Drizzle a bit of [extra virgin olive oil] on top and sprinkle a few spoons of Crispy Nutty Crumbles. Serve with [crusty bread]. NOTE: when reheating leftovers, thin out with leftover [low-sodium vegetable broth] (or [water]).