Vegetarian Broccoli and Cauliflower Soup

• 1 teaspoon extra-virgin olive oil, or as needed
• 1/2 yellow onion, chopped
• 1 leek, diced
• 3 cloves garlic, minced
• 1 head cauliflower, cut into florets
• 1/2 head broccoli, cut into florets
• 3 red potatoes, cut into bite-size pieces
• 1 (32 ounce) carton low-sodium vegetable broth
• water to cover
• 1 tablespoon nutritional yeast, or more to taste
• 1/2 teaspoon ground turmeric
• 1 bay leaf
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 (12 fluid ounce) can fat-free evaporated milk
• 3 tablespoons whole wheat flour, or as needed
• 1 tablespoon curry powder

1. Heat olive oil in a stockpot over medium-low heat; cook and stir onion, leek, and garlic until fragrant, 3 to 5 minutes.
2. Add cauliflower, broccoli, and potatoes to onion mixture; cook and stir until potatoes are lightly browned, about 5 minutes.
3. Increase heat to medium-high; stir broth and enough water to cover vegetables into mixture.
4. Stir curry powder, turmeric, bay leaf, salt, black pepper, and cayenne pepper into broth-vegetable mixture.
5. Loosely cover pot with a lid and bring soup to a boil; reduce heat and simmer until vegetables are softened, 20 to 25 minutes.
6. Whisk milk and flour together in a bowl until smooth and thickened; stir into soup along with nutritional yeast until soup is slightly thickened, about 5 minutes.
7. Remove soup from heat and allow to slightly cool and thicken.

extravirgin olive oil, yellow onion, garlic, cauliflower, broccoli, red potatoes, vegetable broth, water, nutritional yeast, ground turmeric, bay leaf, salt, cayenne pepper, milk, whole wheat flour, curry powder

Taken from allrecipes.com/recipe/vegetarian-broccoli-and-cauliflower-soup/ (may not work)