PREHEAT. Preheat oven to 450 degrees. Separate broccoli and cauliflower florets on two sheet pans. Drizzle both pans with two tablespoons of grape seed oil each and season with a generous pinch of salt.

ROAST. Roast for 25 to 30 minutes or until caramelized and fork tender. Remove from oven and set a quarter of both the broccoli and cauliflower off to the side.

HEAT. In a large pot or dutch oven, heat remaining grape-seed oil on medium high heat and add onions. Saute until onions become translucent, about five minutes, add in garlic and cook another minute or until garlic becomes fragrant.

ADD. Add bay leaf, broth, coconut milk, roasted vegetables. Cover, increase heat to medium and simmer for 20-25 minutes.

BLEND. Blend with a hand handheld emersion blender or transfer to high speed stand mixer, puree the broth and vegetables until smooth.

ADD. Once smooth add the reserved roasted vegetables to soup and don't blend again.

SERVE. Ladle soup into soup bowls and garnish with parsley, vegan cheese, and fresh ground pepper.