Cream of Broccoli Soup With Sizzled Turmeric Croutons

Ingredients

• Cream of Broccoli Soup
• 3 tablespoons extra-virgin olive oil, plus more for serving
• 3 celery stalks, roughly chopped
• 6 scallions, trimmed and roughly chopped (both tops and bottoms)
• 1 shallot, peeled and roughly chopped
• 3 garlic cloves, peeled and smashed
• Kosher salt and freshly ground pepper
• 1 tablespoon white miso
• 1 1/2 pounds frozen broccoli, any variety
• 4 1/2 cups vegetable broth or water (or a roughly 50/50 mix of both)
• 1 3/4 cups cooked white beans (from one 15.5-ounce can), drained and rinsed
• 3 cups packed baby arugula or spinach
• 2 teaspoons freshly squeezed lemon juice, plus more to taste
• 3/4 cup plain Greek yogurt, plus more for serving
• Sizzled Turmeric Croutons
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons ground turmeric
• 3 large slices crusty bread (6 ounces), torn (crust and all) into bite-sized pieces (yielding about 3 cups in total)

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