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 and let all of that cook for about 20 minutes or until you can easily insert a fork into the broccoli. Turn off the heat.
When the broccoli is tender, remove about 5 or 6 florets, cut them into bite-sized pieces and set 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 set aside your soup once you’ve blended it. Once everything is blended and creamy, transfer all the soup back into the soup pot.
Set the pot on low heat and then transfer 1 cup of the soup 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 and stir to combine. Add salt and pepper to taste and top with a big handful of Crunchy Croutons.
Mmmm......isn't that delicious?
An immersion blender will work in place of a regular blender, which will save on transferring the the soup back and forth.
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.