Heat 2 tablespoons oil in a medium soup pot and sauté the onions and celery for 3 to 5 minutes. Add the broccoli and vegetable broth. Cover and bring to a boil. Reduce heat and simmer about 7 to 8 minutes until the broccoli is just tender.
While the broccoli cooks, prepare the pistachio cream. Place pistachios in a blender with 2 cups water and blend until pistachios are completely blended. Set aside.
When the broccoli is ready, place in batches in a blender and blend until creamy. Pour back into the soup pot and place on low heat.
Place 3 tablespoons oil in a small saucepan and add the flour, stirring constantly on medium heat. Add the pistachio water and stirring constantly bring to a boil. When thick, pour the pistachio cream into the soup pot with the broccoli. Add the sea salt, cinnamon and black pepper. Stir to mix and serve.
Per serving - 264 calories, 20 g fat (64% calories from fat), 9 g protein, 17 g carbohydrate, 6 g fiber, 0 mg cholesterol, 243 mg sodium