In a large cast-iron skillet, heat on medium-high, coat the bottom with olive oil and throw in mustard seeds. They will start to pop as they heat up, so cover as they start going. Next add in coriander and ginger and let it heat up until the spice mixture becomes fragrant.
Add the broccoli florets and cashews. As they start to brown on one side, flip. Keep a good eye on the skillet flipping as often as needed. Pour in 1/2 a cup of water, reduce to low, and let the soup base hang out for a bit and steam.
Prepare the food processor-- at least a tablespoon of salt and pepper, almond meal, 1 cup coconut milk and 1 cup water. Add the soup base and blintz until smooth.
Transfer this into a pot on medium heat. Add 1/2 cup more coconut milk and 1 cup more water. Stir until the soup heats up thoroughly. The final touch is adding chopped, fresh basil leaves. Remove from heat and cover. If you feel the soup needs to be thinner-- add more liquid.
Serve hot and enjoy!