Cheezy Broccoli Soup

Note: This is a delicious soup and perfect for a cold day to warm up with!  It also only takes about an hour to make and it's not complicated.  I hope you enjoy it as much as I did!

Gluten Free
Soy Free

Serves 4 to 6

Ingredients:

1/4 cup water
1 medium onion, coarsely chopped
1 medium russet potato, finely chopped or shredded
1 pound broccoli, coarsely chopped
4 cups vegetable broth
salt and pepper to taste
1/2 cup nutritional yeast
1/4 cup almond butter
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 cups plain unsweetened almond milk

Directions:

1. In a large pot, head the water over medium heat.  Add the onion, cover and cook until softened, about 5 minutes.  Add the potato and broccoli, and stir in the broth.  Season with salt and pepper, to taste.  Bring to a boil, then reduce the heat to low.  Simmer uncovered, until the vegetables are tender, about 20 minutes.  Use a slotted spoon to remove 1/2 of small broccoli florets, and set aside.
2. Add the nutritional yeast, almond butter, lemon juice and mustard to the soup.
3. Use an immersion blender or regular blender to puree the soup.
4. Stir in the almond milk, then taste and adjust the seasonings, if necessary.  Reheat the soup over low heat until hot.  To serve, ladle soup into bowls, garnish with the reserved broccoli florets.  Serve hot.