In a large saucepan, heat the olive oil, garlic and onions over medium high heat. Cook for about 5 minutes and then add broccoli, cauliflower, and seasonings. Cook for 5 minutes, stirring frequently.

Then, add vegetable broth and bring the pot to a boil. Once boiling, cover and reduce heat to low. Simmer for about 10 minutes until the vegetables are soft. Remove from heat and pour in almond milk. Use an immersion blender to blend until the soup is smooth and creamy.