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For the (optional and non-vegan) chicken roulade:
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Take chicken breast tenders (about 2 ounces each) and flatten with a mallet or heavy cast iron skillet until they're about 1/4-inch thick. Place 1 tablespoon of finely chopped sun-dried tomatoes on the chicken, spreading evenly to coat one side of the chicken. Roll the chicken up and secure with 2 toothpicks.
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Heat a skillet over medium heat, and add olive oil. Place the chicken roulades in the pan and cook on all four sides for 2 minutes, until the chicken is done. Reserve to a plate, and set aside.
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For the soup:
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Microwave the broccoli in a microwave safe bowl covered in plastic wrap for about 6 minutes, until tender. Meanwhile, add the olive oil and onions to the pan used for the chicken (or in a clean skillet if not making the roulade), and cook until translucent, about 7 minutes. Add in the flour, and whisk for 1 minute. While continuing to whisk, add the vegetable stock and almond milk slowly, bringing the mixture to its boiling point until it becomes thick.
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Blend the broccoli, flour mixture, nutritional yeast, salt, and pepper until smooth. Transfer the broccoli soup back to the pan, add in the corn, and heat through.
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Slice the roulades into 5 equal pieces. Portion the soup into 4 bowls, and top with the roulade.
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Note: To keep this vegan, simply omit the chicken preparation. Heat a skillet over medium heat, add a tablespoon of olive oil, and re-heat your soup that way. To serve, portion the soup into 4 bowls, and top with a tablespoon of sun-dried tomatoes.
