Preheat the oven to 175 degrees Celsius.
Add the cauliflower and broccoli florets (leave a few broccoli florets to garnish the soup) on a parchment covered baking sheet and bake for 10-15 minutes, until golden brown.
When they are ready take out of the oven.
Preheat a pot over medium heat with some olive or coconut oil.
Saute garlic and onion for a few minutes until it starts to get golden brown.
Add the baked cauliflower, broccoli, some water, plant based milk, stock cube and bring to a boil.
Using a hand mixer mix the soup until smooth. Add more water if needed.
Taste and season with salt and pepper.
When youre satisfied with the thickness of the soup and the seasoning pour the soup into bowls.
Garnish with raw broccoli, sunflower & pumpkin seeds and roughly chopped parsely.