4. Cook for approx 5 minutes until vegetables are starting to soften. Stirring occasionally.
4
4. Add 6 cups of water, potatoes, and squash
5
5. Bring to a boil and then reduct heat to low until potatoes are fork tender.
6
6. Add frozen broccoli to a blender and begin adding cups of the soup mixture (mostly the vegetable chunks) to the blender and blend together until smooth.
7
You may need to repeat a few times until all large chunks are blended with the broccoli. Add back to the pot
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8. Add 1 cup almond milk to blender along with tofu and blend until smooth.
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9. Add tofu mixture to the soup pot and cook for another 5-10 minutes on low until everything is incorporated.
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10. Season to taste.
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11. Serve with vegan (or regular) cheese to sprinkle on top.
