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Roasted Broccoli and Cauliflower Soup

Ingredients

2 tsp ground cumin
1/2 tsp red chili flakes
1/2 tsp ground black pepper
1 tsp salt
1 head cauliflower, cut into small florets
1 lb. broccoli crowns, cut into small florets
1 large yellow or red onion, chopped
5 garlic cloves, peeled, whole
2 Tbsp olive oil (try garlic flavored)
4 cups low-sodium vegetable broth
1/2 cup coconut milk
2 Tbsp nutritional yeast

Directions

Mix in a bowl: cumin, red chili flakes, pepper, salt.
Add cauliflower, broccoli, onion, garlic and mix well.
Add 2 Tbsp olive oil and mix well.
Roast on a large baking sheet at 425 for 15-20 minutes or until easily pierced with a fork.
Meanwhile, add broth, coconut milk and yeast to a soup pot. Bring to a simmer. When vegetables are done, add them to the pot. Using an emulsifier, blend until desired smoothness. Simmer on low until ready to serve.

Broccoli, Cauliflower

Source: Created by Andrea Chavez

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