Step 1

In a medium pot, boil potatoes, carrots, and onion in a pot with enough water to cover well and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.

Step 2

When veggies are tender, drain and place them in a blender. NOTE: reserve the broth, and add 1 cup of it to the blender. Add all the remaining ingredients, and blend until smooth. Reserve the rest of the broth from veggies to use in soup.

Step 3

This 'cheese' sauce is excellent and can be stored in the refrigerator (when not making this soup recipe) and used for many things. It makes approximately 2-3 cups.

Step 4

Including a baked potato topping, over steamed broccoli, with salsa for nachos, and so many more options! This picture is a loaded baked potato.

Step 5

For now, just leave the cheese sauce in your blender. You will be adding soup ingredients shortly.

Step 6

In a large stockpot, saute onions and garlic in approximately 3 Tbsp. water.

Step 7

Saute until slightly browned.

Step 8

Add 2-1/2 cups water, broccoli florets, and carrots. Cover and cook on medium heat approximately 10 minutes, until slightly tender, but still bright green. Don't overcook to mush.

Step 9

Remove from heat and put 1/2 of the veggies in a blender with the cheese sauce (leave the other 1/2 in your pot, but not on heat), plus 1/2 cup of reserved veggie broth from cheese sauce). Blend for just a minute or less.

Step 10

Pour blender mixture into the pot with other 1/2 of the cooked broccoli and veggies. Add almond milk, 1/2 cup water, Dijon mustard, chili powder, salt, pepper.

Step 11

Place back on the heat and allow to cook approximately 10 minutes on low heat. Remove and serve in a bowl or in hollowed out crusty bread.