BROCCOLI CHEDDAR SOUP

1. To a large pot, melt the vegan butter over medium heat. Once melted, add the onion and cook over medium heat for 3-5 minutes until the onions are translucent. Add the garlic and cook for 1 more minute.
2. Sprinkle the flour over the onions and garlic and whisk to combine and cook down for 1-2 minutes. The butter will absorb the flour and it should become thick and clumpy, almost like a wet dough look.
3. Slowly pour in all of the vegetable broth, whisking continuously to avoid any clumping. You should be left with a smooth yet slightly thickened base for the rest of the soup.
4. Add in the broccoli, carrots, nutritional yeast, salt, pepper. Bring to a boil then reduce to medium low heat and cook for 15 minutes, or until the broccoli and carrots are cooked through.
5. Reduce to lowest heat available then stir in the non-dairy milk and vegan cheddar cheese. Continue to stir until the vegan cheese has fully melted.
6. Taste and adjust seasonings to your preference then serve immediately with a piece of baguette or homemade croutons, and enjoy!