Sometimes you set out to make something and it turns out better than you thought it would. This soup is a prime example of that happening! Add a nice green salad, and some crusty bread to dip, and you have a delish meal!

2 T. Earth Balance margarine

1 large onion, finely chopped

1 carrot, shredded finely

5 cloves garlic, crushed

2 large bunch of broccoli, stalk & head, trimmed and cut into desired size

5 small russet potatoes, cut into 1/2 inch dice

3 T. nutritional yeast

1/2 t. turmeric

1/2 t. smoke spanish paprika (plain paprika is ok too)

4 cubes Rapunzel vegetable bouillon

7-8 cups filtered water(depending on how thick you want it, you can always add more liquid later if you want...)

1-2 T. mellow white miso

1-2 T. non-dairy unsweetened milk

1 1/2 c. non-dairy unsweetened milk(I used a combination of plain soy & flax milk))

3 T. (heaping) all purpose flour (another flour may be substitued for gluten free)

2 c.. vegan cheddar cheese, such as Daiya

1/2 c. vegan plain cream cheese, such as Tofutti (non-hydrogenated, please!)

salt & pepper to taste

1. In a large stock pot, melt the margarine and saute the onion & carrot until the onion starts to become translucent. Add in the garlic and saute for two more minutes.

2. Add broccoli, potato, nutritional yeast, turmeric, paprika, vegetable bouillon, water and bring the mixture to a boil. Turn it down to low, and simmer until the potatoes and broccoli are tender. Scoop out some of the broccoli head pieces to add back in later if you want a few chunks of broccoli in it.

3. While you are waiting, in a separate small dish, whisk together the miso and 1-2 T. non-dairy milk.

4. Also, whisk the flour into the remaining non-dairy milk. Add this to the soup once the potatoes are tender. Stir until thickened a bit.

5. Using an immersion blender, or working in batches in a regular blender, blend the soup to the desired smoothness. Add in the cheese's and stir until melted thoroughly. Remove from heat.

6. Add in the miso mixture, stir until thoroughly combined.

7. Garnish with extra broccoli pieces that you fished out earlier, if desired. Or sprinkle a few chopped chives on top.

Yield 4-6 servings