Roasted Broccoli and Cauliflower Soup

Step 1

Preheat oven to 450ºF.

Step 2

Cut the broccoli and cauliflower into florets, and place on separate baking sheets. Roast for 20-25 minutes on two middle oven racks, switching the sheets between the two racks half way through roasting. Vegetables are done when slightly caramelized and tender when a paring knife is inserted.

Step 3

While the broccoli and cauliflower are roasting, heat a tablespoon of avocado oil in a Dutch oven over medium heat. Add the diced onions and sauté until soft, about 5 minutes. Add the minced garlic, and sauté about 2 more minutes.

Step 4

Pour in the vegetable broth, and bring to a simmer. Add the broccoli and cauliflower when finished roasting. If using, add the spinach, and cook until wilted. Measure in the seasonings, and stir to combine all ingredients.

Step 5

Remove the Dutch oven from the heat, and use an immersion blender to blend all the ingredients together until smooth and creamy. Stir in the nutritional yeast, then taste for seasoning, and adjust salt and pepper if necessary.

Step 6

Ladle into bowls for serving, and top with fresh parsley and other garnishes if desired.