Preheat a medium size pot on high heat and throw in onion and garlic, reduce heat to medium andsaute with water for 2-3 minutes, by adding little splashes at a time, as needed
Peel and chop potatoes into small cubes; add to the pot, adding remaining water
Add seasoning, and stir occasionally
Peel and slice carrots into thin slices (I used a Mandoline slicer)
Chop broccoli into 2 inch pieces; if you are going to use the stem, peel the hard outer skin off first
Add carrots and broccoli to the pot and stir, adding salt
Add almond milk, turn stove to high and bring to boil
Reduce heat to medium or medium low/low, depending on your cookware, and simmer for 15-20 minutes, or until potatoes are done
Add remaining ingredients, except for cheese, stir in and transfer mixture into a blender or a food processor
Give the mixture a whirl–you can either puree it or leave soup a bit chunky by giving it just a few whirls in a blender (I use VitaMix 5200 for this task alternating speed a few times)
Transfer soup back into the pot, turning heat to medium or medium low
Add cheese, cover and let the pot sit so the cheese melts; occasionally stirring
Garnish with cheese and vegan whole grain croutons (I make my own, by slicing homemade, whole wheat bread and toasting in the oven at 400 F until golden and crisp)
Recipe by Vegalicious at https://www.vega-licious.com/delicious-vegan-broccoli-cheese-soup-recipe/