Add the olive to a large pot on low, and sauté the onion and garlic for a few minutes until soft.
Set aside a large handful of the chopped broccoli florets. Then add all remaining ingredients (including broccoli stem and leaves), except the lemon juice, and simmer for 8 minutes or until the veggies are just tender.
Transfer to a blender, blend for 1 minute until super creamy and smooth, then pour back into the pot with the reserved broccoli florets. Pop the lid on and cook for 3 minutes until the broccoli florets are bright green but firm to bite.
Add the lemon juice, then season to taste with more salt, pepper, and lemon as desired. Serve in bowls, topped with grated vegan cheese, red chilli flakes, cracked black pepper, and flaky sea salt, with hot (vegan) buttered toast or flatbreads on the side.