1 (14 ounce) can coconut milk (or 1 1/2 cups milk)
4 cups fresh or frozen broccoli florets
1-2 cups mushrooms, diced (optional)
1-2 cups vegetable broth (plus 2 cups water to thin)
1 teaspoon cayenne pepper, or to your taste
1/2 teaspoon nutmeg and 1/4 teaspoon salt + pepper
2-3 cups shredded sharp cheddar cheese, plus more for topping
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
flakey salt, for serving
Heat 2 tbsp olive oil in a large dutch oven or pot over medium heat. Add 1 small finely chopped onion + 1 clove minced garlic and cook until tender, about 5 minutes. Whisk in 1 cup flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk until smooth. Add 1 cup broth, the broccoli, mushrooms, cayenne and nutmeg, then season with salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until thickened, about 15-20 minutes. Once the broccoli is tender, remove at least half of it from the the soup. Puree the remaining soup in batches in a blender until chunky-smooth. Return the soup to the pot. Add back the reserved broccoli. Add the cheese to the soup and whisk over medium heat until melted. Simmer the soup 10-minutes or until the soup is very thick. You want the soup to be more like a stew and not thin at all. Remove from the heat. Scoop out about half of the soup into a heat-proof bowl. Place the bowl of soup in the fridge for 30 minutes (or the freezer for 15). Return the remaining soup still in the pot back to the stove. Stir in the remaining 1 cup chicken broth. Keep the soup warm for serving or allow to cool and save for lunch tomorrow!! While the soup in the fridge cools, lay the thawed puff pastry sheets out flat on a floured work surface. Cut large circles out (I used a 4 1/4 inch circle cookie cutter) of the pastry with a ring cutter, about 4 per

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