2 cups unsweetened plant milk (i used almond milk)
1/2 cup coconut milk
4 Tbsp nutritional yeast
cayenne pepper to taste
salt and pepper to taste
Preheat the oven to 425
Toss 3 cups of broccoli with olive oil and sprinkle with salt, pepper and cayenne pepper. Place the broccoli on a sheet pan large enough to hold them in a single layer. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
In a medium saucepan, heat olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sprinkle with salt and pepper. Sauté until onion is translucent and just tender.
Sprinkle vegetables with 6 Tbsp flour. Stir and cook for at least 1 minute.
Whisk in the vegetable broth. The soup should thicken as you stir.
Whisk in the unsweetened plant milk, the coconut milk, and the nutritional yeast. Simmer over medium-low for at least 10 minutes, or until the vegetables are tender.
Purée the soup to your liking.
To serve; drizzle with olive oil, top with browned florets, cracked black pepper, cayenne pepper, shredded carrots and crackers.