Vegan-Broccoli Cheese Soup

4 cups frozen, chopped broccoli (2 8-oz bags or whatever)
3 cups vegetable soup stock
3 tbs chopped parsley
1 teaspoon salt
1/2 small onion chopped fine
3 tablespoons margarine
3 Tablespoons flour
2 cups plain rice or soy milk
1/2 cup nutritional yeast
1 tsp fresh lemon juice
1/4 tsp yellow mustard
2 - 3 drops Tabasco
Fresh ground pepper

Bring stock to a boil, add frozen broccoli and onion, and simmer until barely tender, about two minutes.
With a slotted spoon, remove one cup of broccoli florets. Set aside.
Place remaining broccoli, liquid, parsley and salt in blender or whiz with an immersion blender. Puree until smooth. Set aside.

Melt margarine in soup pan. Stir in flour and let bubble a bit. Stir in rice milk with a whisk, bring to a boil then turn heat down and simmer till thickened, stirring constantly with the whisk. Add nutritional yeast, lemon juice, mustard and tabasco and heat another 30 seconds.
Stir in broccoli puree. Adjust salt if needed, add pepper to taste.

Heat gently (don't boil). Serve immediately with some of the reserved broccoli florets scooped into each bowl.

Number of Servings: 4

Recipe submitted by SparkPeople user CHASINGPAVEMENT.