Broccoli Soup with Cheese & Fresh Herbs

Melt the butter in a soup pot over medium-high heat and fry the onion with the garlic for 2 - 3 minutes, then deglaze with the white balsamic vinegar. Add the broccoli and potatoes, then pour in the stock. Bring to a boil and cover with the lid, then allow to cook for 14 - 18 minutes over medium-low heat.

Partially cut through the bread roll in a crisscross pattern, being sure not to slice all the way through. In a small bowl, combine the extra virgin olive oil with half each of the pesto and the cheese. Season to taste with salt and pepper. Using a spoon, carefully spread the pesto mixture inside the slits where you cut the bread. Transfer to a parchment-lined baking sheet and bake in the oven for 4 - 6 minutes.

Heat a clean frying pan over high heat and toast the cashews until golden-brown. Remove from the pan and set aside. Finely chop the fresh herbs. 

Remove the soup pot from the heat and add the Italian seasoning and the mustard, along with half of the fresh herbs. Use an immersion blender to process into a smooth soup, adding extra water as necessary if you would prefer the soup to be less thick. Season to taste with salt and pepper.