Vegan Roasted Broccoli and Lemon Soup

For the Soup

• Head of broccoli
• Head of cauliflower
• Sweet onion
• Dash of olive oil
• Generous salt and pepper
• Zest of 1-2 lemons
• 2-3 c vegetable broth
• Juice of 1-2 lemons

For Garnishing

• Pesto
• Pine nuts
• Freshly ground black pepper

1. Preheat the oven to 425 and oil a large sheet tray (or two smaller sheet trays).
2. Cut the cauliflower and broccoli into florets and cut the onion into small wedges.
3. Lay the veggies out across the prepared sheet tray, then add generous salt and pepper.
4. Roast for about 30-40 minutes until caramelized and flavorful, tossing every ten minutes.
5. Near the end of the roasting time, zest 1-2 lemons over the veggies. Put them back into the oven for two minutes.
6. Place the roasted veggies and 2 c vegetable broth in a high-powered blender. Blend to create a rich, thick texture, adding more broth as needed. You may need to work in several batches.
7. Pour the soup into a medium-sized pot over low heat. Keep it just below a simmer for 15 minutes to finish bringing the flavors together. Just before serving, stir in the juice of 1-2 lemons (to taste).
8. To serve, ladle the soup into bowls and swirl the top with a generous dollop of pesto. Finish it with a sprinkle of pine nuts and freshly ground black pepper.