Prep the broccoli: Separate the florets from the stems using a sharp knife. Chop the florets finely and place them in a bowl. Set them aside while prepping the soup — this activates the enzyme that boosts sulforaphane. Trim the woody ends from the stems (about 1-inch). Peel their tough outer layer using a vegetable peeler. Then slice thinly or chop the stems into small pieces. The smaller the pieces, the shorter the cooking time.

Sauté aromatics: Heat a drizzle of broth or oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic, mustard seeds, crushed red pepper, and black pepper and cook for about 1 more minute, or until fragrant.

Build the soup base: Add the chopped broccoli stems and 4 cups vegetable broth. Bring to a simmer. Cover and let cook until the stems are tender, about 12 minutes. Check the stems are tender before blending.

Blend: Add three-quarters of the reserved florets, the beans, peas, hemp hearts, and nutritional yeast to the pot. Cook for about 3 minutes, or until warmed through. Use an immersion blender (or transfer to a high-speed blender in batches) and blend until smooth. If needed, add extra broth to reach your desired consistency: blend in cashew cream or tofu cream here for ultra-silky texture.

Finish cooking: Add the remaining florets and simmer uncovered for 5 minutes until just tender and bright green. Remove from heat and stir in lemon juice.

Season & serve: Taste and adjust salt and pepper. Serve with a sprinkle of fresh chives.