Broccoli and Cheese Soup (Vegetarian Times)

• 1 yellow onion, chopped (1 cup)
• 3 garlic cloves
• 2 bunches broccoli, trimmed and chopped (2 1/2 lbs)
• 3 cups vegetable broth
• 1 12 tablespoons nutritional yeast flakes
• 14 teaspoon cumin
• 18-14 teaspoon cayenne powder
• 1 cup milk (original calls for fat free half and half)
• 12 cup monterey jack cheese (optional, for garnish)
• salt, to taste
• pepper, to taste

1. Coat a 3 quart pan with cooking spray and cook onion over medium heat until softened.
2. Stir in garlic during last minute of cooking.
3. Add broccoli, broth, and 2 c water; bring to a boil.
4. Stir in nutritional yeast, cumin, and nutmeg.
5. Reduce heat and simmer, partially covered, 20 minutes or until broccoli is tender.
6. Use a food processor or stick blender to puree soup to your desired consistency and return to saucepan.
7. Stir in half and half and season with cayenne, salt, and pepper.
8. Sprinkle each serving with 1 T cheese.

yellow onion, garlic, bunches broccoli, vegetable broth, nutritional yeast, cumin, cayenne powder, milk, cheese, salt, pepper

Taken from www.food.com/recipe/broccoli-and-cheese-soup-vegetarian-times-402378 (may not work)