Vegan pea and broccoli soup

Instructions

• Start by separating the broccoli florets from the central stalk. Then, peel the tough outer layer of the stem and chop the tender inner stem into small pieces.
• Heat two tablespoons of olive oil in a large pot or Dutch oven over medium heat. Sauté the onion until it turns soft and translucent, which should take about five minutes. Add the garlic and continue cooking for an additional two minutes.
• Combine the chopped broccoli, vegetable stock, and water in the pot. Increase the heat to medium-high, cover, and cook for approximately eight minutes or until the broccoli becomes tender.
• Season with one teaspoon of salt and add the frozen peas. Allow the peas to thaw for about one minute without overcooking. Then, mix in the basil and a tablespoon of lemon juice.
• Take the pot off the heat and blend the soup until it reaches a smooth consistency using a blender. If the soup is too thick, add boiling water or warm vegetable broth to the consistency. 
• Add the coconut cream and heat for a minute or so.
• Taste the soup and adjust the seasoning with more salt and lemon juice, if necessary.
• Garnish toasted sunflower seeds, basil leaves, lemon zest, black pepper, and a drizzle of olive oil.