1 1/2 pounds broccoli, florets separated, stems peeled and cut into 1/2-inch rounds
Coarse salt and ground pepper
In a large saucepan, heat olive oil over medium-low heat. Add onion, and cook until softened, 5 minutes. Add nutmeg; cook until fragrant, 30 seconds.
Stir in broth, 1 1/2 cups water, oats, and broccoli. Season with salt and pepper. Bring to a boil; reduce heat. Simmer until broccoli is tender, 5 to 10 minutes.
Puree soup in batches, filling blender halfway. Return to pot. Season with salt and pepper.
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