Preheat oven to 400° F. Heat the olive oil in a stock pot over medium heat. Add the garlic and shallots and cook for 3-5 minutes, until softened.
Add the cauliflower, broccoli, carrots and 4 Cups of the vegetable stock. Season with salt and pepper and raise the heat to bring to a boil. Lower and simmer for about 15 minutes until the vegetables are tender.
Add the remaining stock, cayenne pepper, and salt and pepper to taste.
To make the croutons, brush the bread cubes with olive oil. Season with salt and pepper and sprinkle on the Parmesan cheese. Bake for about 10 minutes until just golden and crispy.
Top each bowl of soup with Parmesan croutons and additional Parmesan cheese, if desired.
** Nutritional information is an estimate and may vary.