Creamy Vegan Broccoli Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, (chopped)
• 4 garlic cloves, (minced)
• ¼ teaspoon red pepper flakes ((adds a spicy kick; omit for no heat))
• ¼ cup (60 mL) dry white wine (optional)
• 1 pound (450g) broccoli, (cut into florets and stems thinly sliced)
• 1 (15-ounce/425g) can of cannellini beans, (drained and rinsed (see Note 1))
• 1 cup (140g) raw cashews ((see Note 2))
• 3 ½ cups (840 mL) low-sodium veg broth ((see Note 3))
• 1 ½ teaspoons kosher salt
• Freshly cracked pepper
• 1 heaping cup (20g) fresh basil leaves
• 1 teaspoon soy sauce ((or tamari for GF))
• ½ to 1 teaspoon Dijon mustard ((see Note 3))
• ¼ cup (20g) nutritional yeast
• 1 to 2 tablespoons freshly squeezed lemon juice
• A drizzle of good-quality extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 1/2 cup (70g) pine nuts ((or raw cashews, finely chopped; see Note 5))
• 2/3 cup (60g) panko bread crumbs ((see Note 6) )
• 1/4 teaspoon red pepper flakes ((for a kick; omit for mild heat) )
• 1/4 teaspoon flaky sea salt
• Crusty bread to serve 4

Nutrition (per serving)