Preheat oven to 375°F.

Break down cauliflower and wash, then put into a medium-sized soup pot with carrots. Add water until the pot is full to about an inch or so above the vegetables. Stir in a pinch of sea salt.

Place pot onto the stove at medium-high heat. Once the water starts to boil, set a timer for 20 minutes. (Tip: Leave a wooden spoon in the pot, resting on the side of the pot, to keep the water from boiling over.)

Cut broccoli into very small florets. It should amount to approximately 4 cups of broccoli. Toss the broccoli with 2 tbsp olive oil and a sprinkle of sea salt, then spread onto a greased baking sheet and roast in the oven for 10-12 minutes. When finished, set aside to cool.

When the cauliflower and carrots are fork tender after boiling for 20 minutes (check to be sure and add more time if necessary), carefully drain the water from the pot.

Carefully place the cauliflower and carrots into a blender. Add the broth, nutritional yeast, lemon juice, garlic powder, and ¼ teaspoon sea salt. Blend until well-combined and velvety.

Rinse the pot used earlier to boil the vegetables, then heat 1 tbsp olive oil in the pot and sauté the chopped onions until they begin to brown.

Add the broccoli and stir to combine.

Add the blended cauliflower mixture and stir to combine.

Put a lid on top, and allow soup to cook on low heat for about 10 minutes to soften the broccoli and let the flavors build.

Add more water to dilute the soup to your desired thickness. I added about 1 ½ cups water at this time, but it depends on your taste (my mom added more because she likes a runnier soup).

Pour into bowls and serve! Optional: squeeze a little lemon juice on top.