A spicy vegan entree that warms you up on a cold Thanksgiving Day.
Preheat oven to 425*F
Remove stalk from broccoli and separate florets. Place the florets into a bowl with 1 tablespoon of the chili infused olive oil and a pinch of salt & pepper. Mix to ensure the olive oil coats the broccoli.
Place broccoli on to a parchment or silicone lined sheet tray. Place into preheated oven and bake for 18-20 minutes. The broccoli should become slightly browned.
In a large pot, heat the remaining tablespoon of chili infused olive oil over medium heat. Add garlic and onion. Sauté until softer and aromatic.
Add the celery and serrano pepper along with the veggie broth. Bring to a simmer and simmer for 10 minutes. The veggies should become bit softer.
Add the roasted broccoli and bring to boil. Boil for 3-5 minutes. Remove from heat and allow to cool a little before continuing to the next step.
Place vegetable mixture into a blender. Make sure that your blender can handle hot liquids. Blend on high until smooth. This step should take about 1 minute depending on the brand of your blender.
Serve hot and garnish with a splash of full fat coconut milk and drizzle of olive oil. Enjoy.