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In a large pot sauté the onion and garlic with ¼ cup of vegetable broth at medium-high heat for 5 minutes or until the onion is softened. Add additional broth is needed. Add the red pepper and sauté for another minute or two.
Add the remaining vegetable broth, broccoli, parsnips, and potatoes. Bring to a boil and then reduce heat to simmer and cook for 20 to 30 minutes until the vegetables are soft. (Simmer without broccoli for 10, then add broccoli + 2 cups water and simmer 10 min more.)
Add the cayenne, nutritional yeast and almond milk. Stir and heat for 5 minutes.
With an immersion blender or in batches in a high-powered blender, blend the soup, leaving some of the vegetables as chunks as desired. Adjust the seasoning to your taste.
Serve immediately.