Creamy Broccoli & Coconut Soup

Pour 1/4 cup of the olive oil into a large stock pot over low to medium heat. Add the garlic, onion, Arborio rice, and thyme sachet, and sweat until the onion is soft but not colored (the rice will color a bit), 8 to 10 minutes.

While the garlic and onion mixture is cooking, in a dry pan over medium heat, toast the pumpkin seeds, stirring frequently, until they start to color and pop, 2 to 3 minutes. Add the hemp hearts, if using, and cook, stirring for an additional 1 to 2 minutes.

Add the curry powder, cooking for 1 to 2 minutes more; keep the seed and spice mixture constantly moving in the pan so it doesn't burn. Add the toasted seed mixture to the onions and garlic.

Add the coconut milk, almond milk, soubise, and water. Simmer over low heat until it’s reduced by a quarter, about 20 minutes. Next, add the broccoli florets, lower the heat even further so it's just barely a flame, and cover the pot so the florets steam. Be vigilant: Steam until they are soft and brightly colored, not mushy and dark green, which will ruin the soup. This will take 7 to 8 minutes, depending on the size of the florets. When the broccoli steams, combine the olive oil and lemon juice in a bowl. Add the olive oil-lemon juice pumpkin seed oil to the pot. Season with the salt.

Transfer the soup to a blender and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all the ingredients are fully incorporated. Store leftovers in an airtight container in the refrigerator for 3 to 5 days, or freeze for up to 3 months.