Wash and chop the broccoli and cauliflower into small pieces.

In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onion and minced garlic until fragrant (about 3 minutes).

Add the broccoli and cauliflower florets; stir for 2 minutes to combine with the onion-garlic mixture.

Pour in the vegetable broth until it covers the vegetables. Bring to a boil, then reduce heat to simmer for about 15 minutes until veggies are tender.

Allow the soup to cool slightly before blending until smooth using an immersion blender or regular blender.

Return the blended mixture to low heat, stir in coconut milk, and season with salt and pepper. Warm through before serving.