Add the water, carrot, cauliflower, chickpeas (don't drain them; add the whole can), cashews, and bouillon powder to a large pot. Cover and bring to a boil. Grab a large colander and add the broccoli to it. When the pot is boiling, turn heat to medium high, place the colander with the broccoli over the boiling water and cover the colander with the pot lid, allowing the broccoli to steam and veggies to boil for 15 minutes.

Remove the large pot from heat, set the colander with the broccoli aside, and pour the contents of the pot into your Vitamix or food processor. Add the mustard and salt and blend for 1-2 minutes until smooth and creamy. Add the steamed broccoli and pulse until the broccoli is evenly chopped.

If the soup is too thick for you, you can whisk in some hot water before serving. Otherwise, pour the soup into 4 large or 6 small bowls and top with a few homemade croutons. Store leftovers in an air-tight container in your fridge for up to a week or the freezer for a month. Enjoy!