Broccoli Almond-Vegan Cream Soup

• 2 cups broccoli florets
• 1/2 cup onion, chopped coarsely
• 1/2 cup celery, chopped coarsely
• 1 garlic clove
• 1 tablespoon butter substitute
• 2 tablespoons flour
• 3 cups almond milk
• 1 tablespoon sherry wine (optional)
• 1/2 teaspoon nutmeg, freshly grated
• salt, pepper to taste
• toasted almond, slivered, for garnish

1. Put all vegetables in food processor or mini-chopper and mince finely.
2. Heat butter substitute in 2-quart saucepan, saute' vegetables until just cooked to crisp-tender, about 5 minutes.
3. Add flour and stir well, then slowly add almond milk, stirring well, and cook until slightly thickened, about 5 minutes. Add seasonings and sherry, cook 5 minutes more. Sprinkle with almonds when serving.

broccoli florets, onion, celery, garlic, butter substitute, flour, almond milk, sherry wine, nutmeg, salt, almond

Taken from www.food.com/recipe/broccoli-almond-vegan-cream-soup-471059 (may not work)