• 1 cup walnut halves
• 1/4 cup molasses
• 2 tablespoons tamari or soy sauce
• 2 tablespoons grapeseed or rice oil
• 1/4 cup chopped onion
• 3 cups organic vegetable broth
• 1 medium Yukon Gold potato , peeled and thinly sliced
• 1 pound broccoli
• 1/8 teaspoon grated fresh nutmeg
• Sea salt and freshly ground pepper
• 1/4 cup reduced-fat sour cream

Preheat oven to 350°F. In a small saucepan, combine walnuts, molasses and tamari; bring to a boil. Reduce heat and simmer 5 minutes; drain nuts well in a sieve set over a bowl. Spread walnuts on a baking rack coated with cooking spray set over a cookie sheet. Bake until browned, 8 to 10 minutes. Remove and let cool.

In a large saucepan, heat oil over medium heat. Add onion and sauté until softened, about 1 minute. Add vegetable broth and potato; bring to a simmer. Meanwhile, remove florets from broccoli. With a vegetable peeler, peel broccoli stems and cut into 1/4-inch-thick slices. Add all broccoli to saucepan and bring to a boil. Reduce heat to low and simmer until vegetables are tender, 12 to 15 minutes.

In a blender or food processor, puree broccoli mixture in batches until smooth. Return puree to saucepan; add nutmeg and salt and pepper to taste. Bring soup to a simmer; remove from heat and whisk in sour cream. Divide soup among warmed bowls and garnish with roasted walnuts.