Vegetarian Broccoli and Cauliflower Soup

Heat olive oil in a stockpot over medium-low heat; cook and stir onion leek and garlic until fragrant 3 to 5 minutes. Add cauliflower broccoli and potatoes to onion mixture; cook and stir until potatoes are lightly browned about 5 minutes.

Increase heat to medium-high; stir broth and enough water to cover vegetables into mixture. Stir curry powder turmeric bay leaf salt black pepper and cayenne pepper into broth-vegetable mixture. Loosely cover pot with a lid and bring soup to a boil; reduce heat and simmer until vegetables are softened 20 to 25 minutes.

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. Remove soup from heat and allow to slightly cool and thicken.