15 Minute Vegan Broccoli Cheddar Soup

Recipe from Meagan Phillips

3 C fresh broccoli florets, chopped
1 vegan chicken bouillon cube (or vegetable bouillon cube)
3 Tbsp buckwheat flour or all-purpose flour
2 Tbsp vegan butter
1 ½ C plain nondairy milk
1 Tbsp tomato paste
¼ C nutritional yeast
½ tsp salt
½ tsp garlic powder
2 Tbsp fresh lemon juice
1 tsp dijon mustard

Dissolve bouillon cube in 2 C boiling water. Place broccoli in a mesh strainer over the bouillon, and steam broccoli while bouillon dissolves. Set aside.  In a medium saucepan, whisk together the vegan butter and flour over medium heat. Add nondairy milk, lemon juice, nutritional yeast, tomato paste, salt, dijon, and and garlic powder. Bring to a boil, and whisk continuously to keep the mixture smooth. Reduce heat to low and simmer for about 5 - 10 minutes, allowing the cheese mixture to thicken. Stir in the broccoli and the desired amount of broth to thin out the soup as much as you want. I used ½ C broth, but you may want more or less depending on how thick or thin you like your soup.