Cheezey Broccoli & Cauliflower Soup

Hearty amounts of potatoes, broccoli, cauliflower and red bell peppers surrounded in a rich sharp cheddar-like broth. Beneath the cheezieness a hint of red pepper and marjoram to brighten it all up. From My Vegan Cookbook.

• Ready In: 1 hr 10 mins
• Serves: 9

Ingredients

• 1  medium onion, Chopped
• 2  cups carrots, sliced 1/4 inch thick
• 1⁄2 tablespoon canola oil
• 1⁄2 tablespoon margarine (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 seasoning 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

1. Note: Try to avoid over stirring while you are cooking this soup so the vegetables are not broken up.
2. 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.
3. 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.
4. 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.