Roasted Broccoli: Preheat oven to 425 degrees. Cut several heads of broccoli into medium sized pieces and peel/slice a few cloves of garlic. Put the broccoli and garlic into a large bowl and toss with olive oil, sea salt and black pepper. Put them on a large baking sheet in the oven to roast until they’re browned, turning half way. It will take approx 20 minutes.
Roasted Broccoli Potato Soup: Follow roasting instructions for broccoli above. While the broccoli is roasting, boil 4 large potatoes, drain and set aside. Put the roasted broccoli, cooked potatoes and 3~4 cups of vegan vegetable broth in a large pan and bring to a boil. Turn it off and let cool for a few minutes. Put the mixture into a high speed blender (do it in batches) and blend until smooth. Add extra seasonings if desired. You can add cooked broccoli or other cooked veggies into the soup afterward to make it chunky.
