First, make the Crunchy Croutons according to the recipe and instructions below and set those aside to really crisp up.
Next, add the broccoli, onion, garlic, cashews, veggie broth, and water to a large pot over medium heat. Bring it to a boil, turn the heat down to medium-low, and let all of that cook for about 20 minutes or until the broccoli is fork-tender. When the broccoli is ready, remove half of the broccoli and set it aside.
Add everything from the pot to your high-speed blender and blend until it’s nice and creamy. You may have to do this in 2 or 3 batches, so you’ll need another pot or large bowl to transfer your soup to once you’ve blended it. Once everything is blended and creamy, transfer all the soup back into the soup pot, and tun the heat to low.
Scoop 1 cup of the warm soup into to a small bowl, and add your miso. Stir the miso up until it is completely dissolved, and then add the miso mixture back to the soup. Don’t let the soup boil again because the miso will lose all of its healing properties!
Add the broccoli that you set aside earlier to your Soup, and stir to combine. Add salt and pepper to taste and top individual bowls with a big handful of Crunchy Croutons.
Mmmm......isn't that delicious?
An immersion blender will work in place of a blender, if you have one.
If you'd like, make extra broccoli to toss into your Soup to make it even chunkier! That's what I like to do.
For a cheesy flavor, try tossing in a few tablespoons of nutritional yeast.
This recipe was inspired by a recipe from The Pillar Life Kitchen.
Preheat the oven to 350° F.
Place the bread chunks in a large bowl and add a few shakes of onion, garlic and sea salt.
Place on a baking sheet and pop it in the oven (or toaster oven) for about 20 minutes or until they are golden brown and crispy, flipping the croutons occasionally so they toast on both sides.