Ingredients
- 1 medium onion, chopped
- 1 small green pepper, chopped
- ¼ c butter or Earth Balance
- 1 ½ c potato, diced
- 2 c cauliflower, chopped
- 1-2 carrots, sliced
- 2 c broccoli, chopped
- 6 c vegetable broth
- 1 teaspoon salt (more to taste)
- 3 garlic cloves
- 1/4 teaspoon pepper
- ½ c flour or arrowroot powder (optional)
- 1 – 1 1/2 cups unsweetened soy or almond milk
- 1 tbsp minced fresh parsley (optional)
- ¼ tsp paprika
- ¼ tsp coriander
- ¼ tsp ground mustard (increase as desired)
- 1 c shredded cheese (stir in 1/2 cup just before serving, and top with the remainder)
Instructions
In a Dutch oven or large pot, saute green pepper, onion and butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Allow to thicken at a low temperature. Add the parsley and other spices and allow to simmer for 5 more minutes. Just before serving, stir in the cheese until melted.
