Preheat the Oven: Preheat your oven to 375°F.

Roast the Broccoli: On two baking sheets lined with parchment paper, spread out the chopped broccoli florets. Drizzle a tablespoon of avocado oil over each sheet of broccoli and sprinkle a teaspoon of garlic powder over each. Roast in the preheated oven for 30 minutes, or until the broccoli is tender and slightly caramelized.

Prepare the Soup Base: In a large pot over medium heat, sauté roughly chopped leeks and onions until they begin to soften, about 2 minutes. Reduce the heat to a simmer and add whole garlic cloves along with chopped broccoli leaves or spinach. Once the leaves are wilted, pour in the broth.

Combine Ingredients: Add the roasted broccoli to the pot with the broth and let it simmer for 10 minutes to meld the flavors.

Blend the Soup: Stir in the nutritional yeast, then blend the soup using a blender or immersion blender until smooth and creamy.

Season to Taste: Taste the soup and adjust the seasoning with salt and pepper as needed. For a richer, cheesier flavor, add more nutritional yeast to your preference.

Serve and Enjoy: Ladle the creamy broccoli and leek soup into bowls and serve hot. Enjoy the comforting warmth and nourishing flavors of this wholesome dish!