Mix in a bowl: cumin, red chili flakes, pepper, salt.
Add cauliflower, broccoli, onion, garlic and mix well.
Add 2 Tbsp olive oil and mix well.
Roast on a large baking sheet at 425 for 15-20 minutes or until easily pierced with a fork.
Meanwhile, add broth, coconut milk and yeast to a soup pot. Bring to a simmer. When vegetables are done, add them to the pot. Using an emulsifier, blend until desired smoothness. Simmer on low until ready to serve.
