Cheesy Almond Broccoli Soup

• 1 tablespoon olive oil or 14 cup water
• 1 medium yellow onion, coarsely chopped
• 1 medium russet potato, peeled and finely chopped (or shredded)
• 1 lb broccoli, trimmed and coarsely chopped
• 3 cups vegetable broth
• salt & fresh ground pepper
• 12 cup nutritional yeast
• 14 cup almond butter
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 2 cups plain unsweetened almond milk

1. In a large pot, heat the oil or water over medium heat.
2. Add the onion, cover, and cook until softened, about 5 minutes.
3. Add the potato and broccoli, and stir in the broth.
4. Season with salt and pepper, to taste.
5. Bring to a boil, then reduce the heat to low.
6. Simmer, uncovered, until the vegetables are tender, about 20 minutes.
7. Use a slotted spoon to remove 1/2 cup of small broccoli florets, and set aside.
8. Add the nutritional yeast, almond butter, lemon juice, and mustard to the soup.
9. Use an immersion blender to puree the soup directly in the pot, or transfer to a high-speed blender or food processor and puree, in batches if necessary, then re- turn to the pot.
10. Stir in the almond milk, then taste and adjust the seasonings, if necessary.
11. Reheat the soup over low heat until hot.
12. To serve, ladle soup into bowls, garnish with the reserved broccoli florets.
13. Serve hot.

olive oil, yellow onion, russet potato, broccoli, vegetable broth, salt, nutritional yeast, almond butter, lemon juice, mustard, milk

Taken from www.food.com/recipe/cheesy-almond-broccoli-soup-510120 (may not work)