Step 1

Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.  Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant.

Step 2

Add in the vegetable stock, broccoli, cauliflower, white beans, cumin, 1 teaspoon sea salt, crushed red pepper flakes and black pepper, and stir until combined.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 5-8 minutes, or until the broccoli and cauliflower are tender.  Stir in the spinach and cook for 1 minutes, or until it is slightly wilted.

Step 3

Use an immersion blender (or transfer the soup in batches to a traditional blender) to puree the soup until smooth.

Step 4

Stir in the lemon zest and juice until combined.  Then taste, and season the soup with additional salt and pepper if needed.

Step 5

Serve warm, garnished with your desired toppings.  Or refrigerate in a sealed container for up to 3 days.