Cheezey Broccoli & Cauliflower Soup

Ingredients

• 1 Medium Onion, Chopped
• 2 Cups Carrots, Medallions 1/4 inch thick
• 1/2 Tablespoon Canola Oil
• 1/2 Tablespoon Smart Balance Light Buttery Spread
• Water for Sauteing
• 4 cups Water
• 4 Medium Potatoes, Chopped into 1 inch cubes
• 4 Cups Cauliflower Florets
• 1 Large Red Bell Pepper, Chopped into 1 inch pieces
• 3 Cups Broccoli Florets
• 1 Cup Almond Milk
• 3 Tablespoons All Purpose Flour
• 1 Tablespoon Smart Balance Light Butter Spread
• 1/4 Cup Nutritional Yeast Flakes
• 1/2 Teaspoon Seasoned Salt
• 1/2 Teaspoon Ground Coriander
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Paprika
• 1/8 Teaspoon Ground Black Pepper
• 1/2 Teaspoon Marjoram
• 1/8 Teaspoon Red Pepper Flakes (add more if you like it hotter)
• 1/2 Teaspoon Sea Salt

Directions

Try to avoid over stirring while you are cooking this soup so the vegetables are not broken up.

In a stock pot add the onion, carrots, canola oil, butter spread, 1/2 tablespoon water and cook 5 minutes on medium heat, stirring occasionally. Add the 4 cups of water, cover, and boil for 10 minutes on medium heat.

Now add potatoes and cook 8 minutes, covered. Add Cauliflower and red bell pepper and cook 8 minutes, covered. Add broccoli and cook 8 minutes longer, covered.

Add remaining ingredients into a food processor and process for about 2 minutes or until smooth. Then add to the stock pot and cook until the soup thickens.