Makes: 7 cups

Description: This soup is my new "non-guilty" pleasure! Make this for a dinner party and I guarantee people will be shocked its dairy free! Broccoli promotes muscle growth and bone health, eases the common cold, helps in repairing skin damage, contains an anti-cancer compound sulforaphane, and also slows down the thickening of arteries thereby helping to prevent heart disease. *This soup is gluten free

Ingredients:
5 cups  Broccoli Florets (or 1 12oz package)
1  onion, diced
2 tbsp  extra virgin olive oil
4 cups  Almond Milk
2 cups  No Chicken Broth (I use Organic Imagine)
1 bag  vegan (rice) cheddar cheese
1 tsp  crushed red pepper
4-6 tbsp  cornstarch
1 clove  garlic, chopped

Instructions: Heat the oil in your stockpot over medium-low heat and add the onions until lightly browned. (stir constantly) 6mins. Then add the broccoli and garlic until the broccoli. 5mins.

Add in the broth and heat to boil. Once boiled, reduce to simmer. Cook until the broccoli is fully tender. Add the 1 cup almond milk, stir and remove from heat immediately. Let it cool for a 2-3 minutes. Then use your handheld immersion blender and blend until smooth. [you can also transfer to a regular blender, but the handheld makes this 1 pot meal so easy :) ]

Once smooth, return to medium heat and stir in the 3 remaining cups of almond milk. Then season using crushed pepper, and salt & pepper to taste. The no chicken broth has salt in it, so beware of over-salting.

While the soup is cooking dilute the cornstarch in water, this will prevent it from clumping in the soup. Using 1/2 a cup water should do the trick.

Once the soup is simmering, add the cornstarch and stir in the cheese until fully melted.

It is ready to eat! This soup is good in the fridge for up to a week.

Tips
- Like is spicy, add hot sauce
- You can make the same soup with Spinach, Kale, or Corn