1. Preheat oven to 400℉ (200°C) and line a baking sheet with parchment paper. Roughly chop the broccoli, cauliflower, zucchini, and onion.

2. Place the chopped vegetables on the sheet pan in a single layer. Drizzle with olive oil and season with cumin, paprika, garlic powder, salt, and pepper. Toss to coat evenly.

3. Roast the vegetables in the oven for 30–40 minutes, until tender and slightly golden. Remove from oven and set aside.

4. In a pan over medium heat, sauté the kale with a little olive oil for a couple of minutes until it begins to soften. Add the spinach and continue cooking until both greens are wilted.

5. In a high-speed blender or food processor, combine the roasted vegetables, sautéed greens, fresh parsley, cilantro, lemon juice, vegetable broth, and coconut milk (if using).

6. Blend until completely smooth, scraping down the sides as needed. Add more broth for a thinner consistency.

7. Transfer the blended soup to a large pot and heat over medium until it begins to bubble, then reduce to medium-low and simmer until warmed through.

8. Adjust salt and pepper to taste. Serve warm.