Heat olive oil oven medium-low heat in a large soup pot. Add onions, and sauté 30 minutes, stirring occasionally. Add garlic, broth, water, broccoli, and spinach. Stir, and turn heat to medium-high and bring to a boil. Reduce heat to a simmer and add hot peppers, cilantro, salt, and turmeric. Simmer for 10 minutes.
Remove from heat and blend (using an immersion blender or carefully transferring to a blender in batches to blend).
Add in nutritional yeast, lemon zest, and lemon juice. Stir well until completely combined. Top with chopped green onions, nuts, parsley, and/or cilantro. Serve and enjoy!
Notes
*You can use any broth desired.*Any hot peppers work in this soup: serrano peppers, jalapeño peppers, etc.*I used two (12 ounce) packages frozen broccoli. If you can't find that size, try to get around that amount.*I used a 10 ounce package frozen spinach. You could also use a 12 to 16 ounce package. Adjust seasonings as needed.